Ingredients40 m servings 336 cals
- Cook beef in large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Transfer beef to a bowl.
- Cook macaroni, bell pepper, and onion in the same skillet over medium heat for 3 minutes. Add cooked beef, tomato sauce, tomatoes, Worcestershire sauce, soy sauce, salt, basil, oregano, ground black pepper, chili powder, garlic powder, and hot pepper sauce. Pour in beef broth. Cover skillet and simmer until macaroni is tender, about 15 minutes. Remove lid and simmer, stirring occasionally, until thickened, 5 to 10 minutes.
Per Serving: 336 calories; 12.8 g fat; 35.9 g carbohydrates; 19.6 g protein; 46 mg cholesterol; 1039 mg sodium. Full nutrition
ReviewsRead all reviews 9
1.25.18 I think most of us have had versions of this dish known by many different names. I know I’ve made my own “hot dishes” over the years, and I never thought about cooking the macaroni rig...
Yes, I agree, we all have a version of this over the years, but we really liked it. Made same substitution as someone else and used 14 oz. can of diced tomatoes! I am gluten free and found the ...
Great recipe! Needed something easy and good for my kids, and this was perfect. I used canned diced tomatoes instead of cutting my own, and it worked just as well. Nice!
Hubby and son loved it as is. I substituted zucchini for the pasta for my portion (low carb version) and
Made this tonight and my family loved it! Only thing I did different from this recipe was I didn’t add the beef broth. I didn’t want it to be watery, I like it thicker. Other than that it was pe...
Terrific recipe! I subbed the beef w/ground turkey and used Brown Rice Elbow Macaroni; otherwise, I followed the recipe as written. My hi
Really liked this casserole , grew up in ND ate similar type . I did sub canned diced tomatoes for the fresh and also skipped the green pepper( gives me indigestion) for sure will be ma...