Chili Beef Pasta
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Right after I got married, an aunt gave me her recipe for skillet spaghetti and told me it was ideal for a quick weeknight meal. Over the years I’ve tinkered with the ingredients and played with the seasonings to make it a healthier dish that my family truly loves. —Kristen Killian, Depew, New York
Ingredients
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1 pound lean ground beef (90% lean)
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2 tablespoons dried minced onion
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2 teaspoons dried oregano
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2 teaspoons chili powder
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1/2 teaspoon garlic powder
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1/8 teaspoon salt
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3 cups tomato juice
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2 cups water
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1 can (6 ounces) tomato paste
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1 teaspoon sugar
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8 ounces uncooked whole wheat small pasta shell- or spiral-shaped pasta
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Chopped tomato and sliced jalapeno pepper, optional
Directions
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1.
In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings.
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2.
Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with chopped tomato and jalapeno slices.
Nutrition Facts
1-1/3 cups (calculated without tomatoes): 319 calories, 7g fat (2g saturated fat), 47mg cholesterol, 442mg sodium, 41g carbohydrate (9g sugars, 6g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
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