Easy Beef Supper
This is a favorite southwestern dish. Serve with vegetables for lunch or dinner.
- Yield
- 6 Servings
- Serving size
- 1 1/4 cup
- Rating
- 3.97 of 5 (29 ratings)
Food groups
- Grains: 1/2 ounces
- Protein Foods: 1 1/2 ounces
- Vegetables: 1 3/4 cups
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 cans (about 30 ounces) no salt added diced tomatoes, drained
- 1 cup macaroni, uncooked
- 2 1/2 cups low-sodium tomato juice
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1 teaspoon oregano (optional)
- 1 can (about 15 ounces) low-sodium kidney beans, drained
Directions
- In a large pan, cook ground beef over medium heat for 8 to 10 minutes.
- Drain fat.
- Add onion, green pepper, and tomatoes to ground beef and cook until onion turns light brown.
- Turn down the heat to a simmer.
- Add macaroni, tomato juice, spices, and beans to the pan.
- Stir well.
- Cover the pan and simmer for about 20 minutes.
- Remove pan from heat, stir, and serve hot.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 306.43 |
| Total Fat | 8.5 g |
| Saturated Fat | 2.96 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 42.55 mg |
| Carbohydrates | 37.1 g |
| Dietary Fiber | 8.43 g |
| Total Sugars | 9.42 g |
| Added Sugars included | 0 g |
| Protein | 21.24 g |
| Calcium | 98 mg |
| Potassium | 926 mg |
| Sodium | 207.71 mg |
| Copper | 0 mg |
| Iron | 4 mg |
| Magnesium | 70 mg |
| Phosphorus | 264 mg |
| Selenium | 24 mg |
| Zinc | 4 mg |
| Vitamin A | 63 mcg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 1.4 mcg |
| Vitamin C | 85 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 12 mcg |
| Folate | 112 mcg |
| Thiamin | 1.1 mg |
| Riboflavin | 0.4 mg |
| Niacin | 5 mg |
| Choline | 86 mg |
Notes
Tip for cooking ground beef: The recommended safe minimum internal temperature for ground beef is 160 °F, as measured with a food thermometer.
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Source
Recipe by: A Harvest of Recipes with USDA Foods — USDA Food Distribution Program on Indian Reservations — Adapted from a recipe by Phyllis Blackbear, Cheyenne Arapaho Tribes FDP
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/easy-beef-supper. Federal works are public domain in the United States.