Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. lean ground beef | ||
| ½ c. chopped onion | ||
| 3 garlic cloves, minced | ||
| 8 oz. (2 c.) Hy-Vee elbow macaroni | ||
| 3 c. water | ||
| 1 tbsp. Hy-Vee chili powder | ||
| 1 tsp. ground cumin | ||
| 1 tsp. Hy-Vee Italian seasoning | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 1 (14.5 oz) can Hy-Vee stewed tomatoes | ||
| 1 (15 oz) can Hy-Vee dark red kidney beans, drained and rinsed | ||
| 1 (8 oz) can Hy-Vee whole-kernel corn, drained | ||
| 1 (8 oz) can Hy-Vee tomato sauce | ||
| 1 (6 oz) can Hy-Vee tomato paste | ||
| Hy-Vee shredded sharp cheddar cheese, for serving |
Directions
- In a large Dutch oven over medium-high heat, cook ground beef, onion and garlic until meat is browned, stirring to crumble beef.
- Stir in macaroni and remaining ingredients, except cheddar cheese. Bring to a boil. Cover, reduce heat to medium-low and simmer 15 minutes or until pasta is tender, stirring occasionally.
- Serve topped with cheese, if desired.
Nutrition facts
Servings
240 Calories per serving
10 (1 cup each)
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 40mg
- Sodium: 280mg
- Total Carbohydrates: 32g
- Protein: 20g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 15%
0%
Iron 20%
0%
Calcium 4%
Recipe Source:
Hy-Vee elbow macaroni label.