Wednesday, September 10, 2008

Skillet Macaroni and Beef

1 1/2 pounds lean ground beef {i used closer to 1 pound}
1 large onion, chopped fine {i used 1/2 onion}
1 red bell pepper, chopped fine {didnt use}
6 garlic cloves, minced
2 cups elbow macaroni {i used more like 3cups}
1 29oz can tomato sauce
2 cups chicken broth
1 1/2tea dried oregano
salt and pepper
shredded cheddar cheese

cook beef over med high heat until no longer pink. drain beef, keep 2tablespoons fat in skillet. add onion, red pepper, and garlic to fat in skillet and cook until softened, about 3 minutes.

add macaroni, tomato sauce, chicken broth, oregano, and reserved cooked beef to skillet with onion mixture and bring to boil. cover, reduce heat to low and simmer, stirring occasionally, until pasta is tender, 8-10 minutes. because i added extra pasta i ended up having to add a little more water{about 1/2 cup} about 7 minutes into cooking. season with salt and pepper if desired {i didnt}. sprinkle with cheddar cheese. also good with hot sauce {Frank's is best!} and/or sour cream.

this isnt the most amazing tasting dish, but it was SO easy to make and made a TON {use a big skillet!} so thought i should share... its like a healthier hamburger helper...did i really just say that!?!?! :)

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