Weeknight Beef Skillet Recipe
Weeknight Beef Skillet Recipe photo by Taste of Home

Weeknight Beef Skillet Recipe

Publisher Photo
This mild but hearty family fare is chock-full of veggies, Italian seasoning and nutrition. It’s a quick-and-easy meal that just might become one of your family’s favorites! Clara Coulston - Washington Court House, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 3 cups uncooked yolk-free whole wheat noodles
  • 1 pound lean ground beef (90% lean)
  • 1 medium green pepper, finely chopped
  • 1 package (16 ounces) frozen mixed vegetables, thawed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons Italian seasoning
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh parsley

Nutritional Facts

1-1/4 cups beef mixture with 3/4 cup noodles equals 389 calories, 9 g fat (3 g saturated fat), 56 mg cholesterol, 800 mg sodium, 49 g carbohydrate, 10 g fiber, 31 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable.

Directions

  1. Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef and pepper until meat is no longer pink; drain.
  2. Stir in the mixed vegetables, tomato sauce, Worcestershire sauce, Italian seasoning, sugar and salt; heat through. Drain noodles; serve with meat mixture. Sprinkle with parsley. Yield: 4 servings.
Originally published as Weeknight Beef Skillet in Healthy Cooking December/January 2010, p57

Nutritional Facts

1-1/4 cups beef mixture with 3/4 cup noodles equals 389 calories, 9 g fat (3 g saturated fat), 56 mg cholesterol, 800 mg sodium, 49 g carbohydrate, 10 g fiber, 31 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable.

Reviews for Weeknight Beef Skillet

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 16, 2011

Did not care for this recipe.

MY REVIEW
Reviewed Jul. 14, 2010

This is a good recipe. I will adjust the sugar next time I make it. 2 Tbsp did make it very sweet. My husband definately noticed the sugar. I don't care for green pepper so I substitued chopped onion and used a country trio vege consisting of corn, carrots and green beans. I had all ingredients on hand already so I was pleased I didn't have to run out to the store.

MY REVIEW
Reviewed May. 7, 2010

forgot to mention I left out the sugar and salt.

MY REVIEW
Reviewed May. 7, 2010

A recipe shouldn't be rated low b/c it isn't "special". This recipe was excellent and perfect for a quick week night dinner. I added onion & a can of diced tomatoes & 2 cloves of garlic.

MY REVIEW
Reviewed Dec. 3, 2009

This wasn't bad, it just wasn't anything special.

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