Macaroni with Beef and Beans Recipe

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Macaroni with Beef and Beans Recipe

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My family enjoys this dish as an alternative to plain macaroni and cheese. Every summer and fall, I freeze lots of beans, as well as corn, carrots, green peppers and pumpkins, and I also make many varieties of pickles.—Debbie Hagen, Mayville, North Dakota
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1/3 cup chopped onion
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) kidney beans, undrained
  • 2 to 3 teaspoons chili powder
  • 1 teaspoon salt
  • 3/4 cup uncooked elbow macaroni

Directions

In a large skillet, brown beef and onion; drain. Add remaining ingredients. Cover and simmer for about 20 minutes, stirring occasionally, or until macaroni is tender. Thin with water if necessary. Yield: 4-6 servings.
Originally published as Macaroni with Beef and Beans in Country Ground Beef 1993, p78

Nutritional Facts

1 each: 237 calories, 7g fat (3g saturated fat), 37mg cholesterol, 699mg sodium, 23g carbohydrate (4g sugars, 5g fiber), 20g protein.

  • 1 pound ground beef
  • 1/3 cup chopped onion
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) kidney beans, undrained
  • 2 to 3 teaspoons chili powder
  • 1 teaspoon salt
  • 3/4 cup uncooked elbow macaroni
  1. In a large skillet, brown beef and onion; drain. Add remaining ingredients. Cover and simmer for about 20 minutes, stirring occasionally, or until macaroni is tender. Thin with water if necessary. Yield: 4-6 servings.
Originally published as Macaroni with Beef and Beans in Country Ground Beef 1993, p78

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