Spanish MacaroniSubmitted by: HAPPYWALKER
IntroductionA quick and easy skillet supper A quick and easy skillet supper
1 lb. lean ground beef
2 Tbs. olive oil
1 clove garlic, minced
1 medium diced onion
3 sliced carrots
1 cup green bell pepper slices
1 cup red bell pepper slices
1 Tbs. chili powder
1 teas. crushed red pepper
2 cups dry elbow macaroni
2 cans stewed tomatoes
1/2 cup ketchup
1 cup frozen corn
2.Drain off any excess fat and transfer to plate with paper towel on it and keep warm
3.Saute in 2 Tbs. olive oil: garlic clove, onion, carrots, green bell pepper, and red bell pepper.
4.Add the ground beef to sauted veggies and stir together with chili powder and crushed red pepper
5.Spread 2 cups uncooked elbow macaroni (or any other shape pasta) on top of mixture
6.Pour stewed tomatoes over macaroni (Do not stir)
7.Spread 1/2 cup of ketchup on top
8.Cover and let simmer on low heat for 30 minutes (donâ€™t peek or stir)
9.After 30 minutes, stir mixture. Mix in frozen corn.
10.Let simmer another 10-15 minutes (macaroni should be fully cooked but be sure not to overcook because itâ€™ll get mushy)
If desired, serve with a sprinkle of grated parmesan cheese on top.
1 serving equals 1 1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user MSMITH51.