Tomato Beef Bake
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
egg noodles
medium sized |
|
| 1 | pound |
ground beef
|
|
| 1 | medium |
onions
chunked |
|
| 2 | Garlic |
cloves
minced |
*
|
| 3 | medium |
tomatoes
chunked |
|
| 1 | medium |
green bell peppers
chunked |
|
| ¼ | cup |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
egg noodles
medium sized |
|
| 453.6 | g |
ground beef
|
|
| 1 | medium |
onions
chunked |
|
| 2 | Garlic |
cloves
minced |
*
|
| 3 | medium |
tomatoes
chunked |
|
| 1 | medium |
green bell peppers
chunked |
|
| 59 | ml |
soy sauce, tamari
|
|
Directions
Cook noodles in boiling water according to package directions, omitting salt; drain.
Brown beef with onion and garlic; cook until onion is translucent.
Add remaining 3 ingredients; stir to combine.
Bring to boil and cook only until tomatoes are heated through.
Stir in noodles; turn into 2-quart baking dish .
Bake, uncovered, in preheated 350℉ (180℃). oven 20 minutes.
