Chili-Beef Macaroni
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
ground beef, lean
|
|
| 1 | medium |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 1 | clove |
garlic
|
|
| ⅔ | cup |
pasta
elbow macaroni, cooked |
*
|
| 1 | can |
red kidney beans
drained |
*
|
| 1 | can |
tomatoes
diced, undrained |
*
|
| 1 | can |
tomato sauce
|
*
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | teaspoon |
chili powder
|
|
| 2 | teaspoons |
lemon juice
|
|
| ¾ | teaspoon |
cumin
ground |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
ground beef, lean
|
|
| 1 | medium |
onions
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 1 | clove |
garlic
|
|
| 158 | ml |
pasta
elbow macaroni, cooked |
*
|
| 1 | can |
red kidney beans
drained |
*
|
| 1 | can |
tomatoes
diced, undrained |
*
|
| 1 | can |
tomato sauce
|
*
|
| 15 | ml |
dijon mustard
|
|
| 5 | ml |
chili powder
|
|
| 1E+1 | ml |
lemon juice
|
|
| 3.8 | ml |
cumin
ground |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Cook first four ingredients in skillet.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer for 10 minutes.
To freeze: Add remaining ingredients to beef mixture and freeze.
Thaw and simmer.
