Macaroni and beef is a classic comfort dish that’s easy to make and always satisfying. It used to be one of my go-to dinners, and now, with a few tweaks to boost its nutritional value, it’s back on the menu!
To make it healthier, I’ve started using whole wheat pasta instead of regular pasta. While traditional pasta works just fine, I enjoy the added fiber that whole wheat provides. If you’re concerned about the texture, try cooking the whole wheat macaroni for an extra minute to ensure it’s tender but still al dente.
This dish is also perfect for kids, as it features flavors they love, and it’s a great way to sneak in extra veggies. For example, if green peppers aren’t a hit, swap them out for finely chopped red peppers—they’re sweeter and blend in easily. You can also skip the peppers entirely and experiment with other vegetables.
For added nutrition and a pop of color, mix in some fresh, frozen, or canned corn, or toss in a handful of peas. These additions not only enhance the dish’s nutritional profile but also make it visually appealing.
This updated version of macaroni and beef is sure to become one of your favorite easy dinner recipes. Pair it with a quick salad while it cooks, and you’ll have a wholesome meal ready in no time!
INGREDIENTS
- 1/2 pound ground beef
- 1/2 cup elbow macaroni, uncooked
- 1/4 cup onion, chopped
- 1/4 cup green pepper, chopped
- 1/2 clove garlic, minced (optional)
- 3 tablespoons vegetable oil
- 12 ounces tomato juice (1 2/3 cups) or an equal amount of diced tomatoes
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon Worcestershire sauce
INSTRUCTIONS
- Sauté the Ingredients: In a large skillet, heat the oil over medium heat. Add the ground beef, uncooked macaroni, onion, green pepper, and garlic (if using). Cook, stirring frequently, until the macaroni turns slightly yellow and the beef is browned. Drain any excess fat.
- Add Tomato Base and Seasonings: Pour in the tomato juice or diced tomatoes, and stir in the salt, pepper, and Worcestershire sauce. Bring the mixture to a boil.
- Simmer and Reduce: Reduce the heat to low, cover the pan, and let it simmer for 20 minutes. Remove the lid and continue simmering for a few minutes until the sauce thickens to your desired consistency and the pasta is tender.
NUTRITION (PER SERVING)
- Calories: 654 kcal
- Carbohydrates: 39 g
- Protein: 26 g
- Fat: 45 g
- Saturated Fat: 26 g
- Trans Fat: 1 g
- Cholesterol: 81 mg
- Sodium: 1011 mg
- Potassium: 873 mg
- Fiber: 3 g
- Sugar: 9 g
- Vitamin A: 842 IU
- Vitamin C: 49 mg
- Calcium: 58 mg
- Iron: 4 mg
