Chili Tomato Beef Macaroni

This comforting one-pot meal provides a balanced mix of lean protein and complex carbs while keeping sodium low by using flavorful spices instead of excess salt.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 340g (3/4 lb) lean ground beef (90% lean) · 754 kcal in the whole recipe
• 1 1/2 cups water
• 100g (1 cup) uncooked macaroni · 314 kcal in the whole recipe
• 411g (14.5 oz) low-sodium diced tomatoes, with their juice · 63 kcal in the whole recipe
• 5g (2 tsp) mild chili powder
• 1/2 portion Eating Smart Seasoning Mix (or Italian seasoning)
• Salt to taste (optional)
• 57g (2 oz) shredded reduced-fat cheddar cheese · 153 kcal in the whole recipe

Method

1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon, then drain any excess fat.

   

2. Stir in the water, uncooked macaroni, diced tomatoes with their juice, chili powder, and seasoning mix.

   

3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes until the macaroni is tender.

   

4. Taste and adjust seasoning with a pinch of salt if desired, then sprinkle the shredded cheddar cheese on top.

   

5. Cover the skillet for 1 minute until the cheese is completely melted, then serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.