Easy Beef and Macaroni Skillet

This hearty one-pan meal combines lean protein, fiber-rich kidney beans, and lycopene-packed tomatoes for a balanced, satisfying dinner.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 pound ground beef · 957 kcal in the whole recipe
• 1 small onion, chopped · 23 kcal in the whole recipe
• 1 bell pepper, chopped · 16 kcal in the whole recipe
• 2 cans (about 30 ounces total) no salt added diced tomatoes, drained · 174 kcal in the whole recipe
• 1 cup macaroni, uncooked · 299 kcal in the whole recipe
• 2 1/2 cups low-sodium tomato juice · 111 kcal in the whole recipe
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1 teaspoon dried oregano (optional)
• 1 can (about 15 ounces) low-sodium kidney beans, drained · 256 kcal in the whole recipe

Method

1. In a large skillet or pan, cook the ground beef over medium heat for 8 to 10 minutes until browned, then carefully drain off any excess fat.

   

2. Add the chopped onion, bell pepper, and drained diced tomatoes to the pan. Cook, stirring occasionally, until the onion becomes soft and lightly browned.

   

3. Reduce the heat to low. Stir in the uncooked macaroni, tomato juice, black pepper, chili powder, oregano (if using), and drained kidney beans, mixing well.

   

4. Cover the pan with a lid and simmer gently for about 20 minutes, or until the macaroni is tender. Stir once more before serving hot.

   

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