Bring a large stockpot filled with lightly salted water to boiling. Cook macaroni according to package directions. Drain; set aside.
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Servings and Ingredients
|2 c. Hy-Vee uncooked elbow macaroni|
|1 tbsp. Gustare Vita olive oil|
|2 (0.5-lbs. each) pkgs. Hy-Vee Short Cuts chopped carrots, onions, and celery|
|1 (1-lbs.) pkg. lean ground beef|
|2 (10.5-oz. each) cans Hy-Vee condensed tomato soup|
Things To Grab
- Large stockpot
- Large skillet
Meanwhile, add olive oil to a large skillet over medium-high heat. Add Short Cuts vegetables and cook until softened, about 7 to 10 minutes. Add ground beef to pan. Cook, breaking up large pieces, until meat is no longer pink (165 degrees).
Stir in tomato soup and cooked macaroni. Cook until heated through, about 5 minutes. Serve warm.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 45mg
- Sodium: 460mg
- Total Carbohydrates: 49g
- Protein: 22g
Hy-Vee Test Kitchen