Beef and Bean Macaroni
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 10 servings.
"This hearty casserole with beans, beef and macaroni is a meal in itself," relates Sally Norcutt of Chatham, Virginia. "Since my husband, son and brother enjoy hunting, our freezer is stocked with venison, which I sometimes use in place of the ground beef."
Ingredients
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1 pound lean ground beef (90% lean)
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1 package (7 ounces) elbow macaroni, cooked and drained
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2 cups shredded reduced-fat cheddar cheese, divided
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (14-1/2 ounces) stewed tomatoes
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1 medium green pepper, diced
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1 medium onion, finely chopped
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1/4 teaspoon garlic powder
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Crushed red pepper flakes and pepper to taste
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2 tablespoons grated Parmesan cheese
Directions
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1.
In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the macaroni, 1-1/2 cups cheddar cheese, beans, tomatoes, green pepper and onion. Stir in the beef, garlic powder, pepper flakes and pepper.
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2.
Spoon into a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining cheddar cheese. Cover and bake at 375° for 30 minutes or until heated through.
Nutrition Facts
1 cup: 289 calories, 6g fat (3g saturated fat), 22mg cholesterol, 289mg sodium, 33g carbohydrate (0 sugars, 6g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 meat, 1 vegetable.
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