Peppers Beef Macaroni Food

SKILLET BEEF AND MACARONI

Steps:

• In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until macaroni is tender, stirring occasionally, 20-25 minutes. Add more water if needed.

BEEF MACARONI SKILLET

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until macaroni is tender.

ELBOWS AND GROUND BEEF

Steps:

• Cook pasta according to package directions. Drain.
• In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
• Serve sauce over pasta.

BEEF AND MACARONI CASSEROLE

Steps:

• Preheat oven to 350. Lightly grease a 13 x 9 casserole dish.
• Cook macaroni according to box; drain and toss with the 1 tbsp butter and 1/4 tsp salt. Place in bottom of 13 x 9 dish; set aside.
• Meanwhile, cook and crumble ground beef with the onion until no longer pink. Drain off fat.
• Return cooke, drained beef/onions to skillet.
• Stir in both cans of soup, milk, pepper and basil. Stir well.
• Pour evenly over the cooked macaroni in the casserole dish.
• Sprinkle with the shredded cheese.
• Bake at 350 for 15 - 20 minutes.

A MINNESOTAN'S BEEF AND MACARONI HOTDISH

Steps:

• 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.

BEEFY RED PEPPER PASTA

Steps:

• Place peppers in a food processor; cover and process until smooth. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the pepper puree, tomatoes, garlic, oregano, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, in a Dutch oven, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Cook until pasta and green beans are tender; drain. Stir in meat sauce. Sprinkle with cheese; stir until melted.

ONE-SKILLET CHEESY BEEF AND MACARONI

Steps:

• Heat a very large skillet (for this full recipe, it should be a deep 12-inch pan) over medium high heat and brown the beef, stirring until no pink remains, about 5 minutes. Drain the beef and set aside.
• Wipe out the skillet, add the oil, and heat it over medium heat. Add the peppers, carrots, onion and garlic and sauté until almost tender, about 5 minutes.
• Add the ground beef back to the skillet, as well as the basil, oregano, tomatoes with their juice, water, Worcestershire sauce, and chili powder if using. Season with salt and pepper, turn the heat to high, and bring to a simmer. Add the pasta, stir and cover. Lower the heat to medium and simmer covered, stirring occasionally, until the pasta is tender, and most of the liquid is absorbed, 8 to 10 minutes. Taste and season again if needed.
• Sprinkle the cheese over the casserole then cover for just 1 more minute until the cheese is melty, and serve. Serve this right out of the pan.

MACARONI WITH BEEF

Steps:

• Bring a medium pot of water to a boil. Add macaroni, and cook until tender according to package instructions. Drain in a colander, and set aside.
• Meanwhile, heat a large saute pan over medium-high heat. Add ground beef and onion; cook, stirring frequently with a wooden spoon, until meat is no longer pink and onion is soft and translucent, 4 to 5 minutes. Add cumin, chili powder, salt, and pepper; stir to combine.
• Stir tomato sauce and corn into mixture in pan. Cook until sauce comes to a boil, about 5 minutes. Remove from heat, and stir in reserved cooked macaroni. Scoop onto plates, and serve warm.

EASY BEEF MACARONI

Steps:

• 1. Place chopped onions, bell peppers, and ground beef in large skillet that has been sprayed with Pam. Cook until ground beef is well done.
• 2. Cook elbow noodles in water for 9 minutes.
• 3. Add both cans of tomato soup to the cooked and drained ground beef. Simmer until the noodles are cooked.
• 4. Drain noodles and add to mix. Stir well.

GOULASH (MACARONI/BEEF)

Steps:

• 1. Cook large macaroni in boiling salted water for 1 minute under package directions. While pasta is cooking, mince onion, bell pepper and garlic. Drain macaroni and set aside.
• 2. Heat the pasta pot over medium high heat, add ground beef, onion, bell pepper and garlic. Cook-stirring 4-5 minutes till meat is cooked through and onions are translucent. Remove any fat that accumulated.
• 3. Stir in the red pepper flakes, tomatoes, black pepper, salt, celery seed, bouillion and macaroni. Cook over medium high heat for 1 minute stirring constantly. Serve.

PEPPERS, BEEF & MACARONI

Steps:

• Add water to a large pot, place on stove and turn on high.
• Run over to the table and frantically chop up the green and orange peppers into chunks. No need to dice or mince.
• When the water boils, add the shell macaroni.
• Dump the pasta sauce into a large sauce pan (about 3 quarts). Add maybe 1/4 cup of water to the jar, tightly close the lid, shake and empty rest of sauce into the pan. No waste! Heat on medium.
• Drop ground beef into large frying pan on medium heat.
• When the ground beef is about half cooked, pour in the peppers. Stir it all together. At this point, you might also drop in salt (I used sea salt - about 1 teaspoon) and onion powder (I added a lot - maybe 1 tablespoon). I didn't have an onion on hand.
• When the macaroni is done, add it to the pasta sauce.
• When the beef is cooked through and the peppers look a bit limp, drain the grease. (I didn't have the muscles, empty cans or lid for pouring it out, so I just wad up a paper towel, tilt the pan and let the grease collect in the paper towel. It works for me.).
• Add the beef and peppers to the pasta sauce and macaroni. Stir it all together, heat through and serve.

MACARONI AND BEEF RECIPE

Steps:

• Cook the macaroni according to package directions. Drain, but reserve the water.
• While pasta cooks, place large sauce pot over Medium heat on stove top.
• Add ground beef. Stir and cook until fully browned. Drain any excess grease.
• Add the diced onion.
• Add salt.
• Add black pepper.
• Stir and cook until onions are translucent.
• Add the crushed tomatoes.
• Add the ketchup.
• Add the cooked and drained pasta. Stir to combine.
• Lower heat and let simmer 5 minutes.
• If more liquid is preferred, add a bit of the reserved pasta water.
• Adjust seasonings as desired. Serve while warm.
• Enjoy!

BAKED BEEF MACARONI

Steps:

• Preheat oven to 350.
• Cook macaroni in a pot of boiling water until denter to the bite. Drain.
• In a skillet, heat oil. Cook ground beef, onion, green pepper and mushrooms.
• Remove from skillet and drain.
• Transfer to an oven proof dish.
• Fold in remaining ingredients except half the cheese.
• Top with remaining mozarella.
• Cook in oven until cheese has melted.

CHINESE MACARONI

Steps:

• Heat oil in a large deep sided skillet set over medium-high heat. Add ground beef; cook, stirring, for 8 to 10 minutes or until cooked through. Remove to a bowl; set aside. Drain off any excess oil from pan.
• Add ginger, garlic, onion, celery and red pepper to pan. Stir fry for 3 to 5 minutes or until tender crisp.
• Meanwhile in a large pot of boiling salted water, cook the macaroni for 8 to 10 minutes or until al dente. Drain well.
• Add the macaroni, cooked beef, VH® Soy Sauce and VH® Teriyaki sauce to skillet. Cook, stirring constantly, until heated through and meat and vegetables are well coated with the sauce.

BEEF & BEAN MACARONI

Steps:

• In a skillet over medium heat, cook beef until no longer pink; drain.
• In a bowl, combine the macaroni, 1 1/2 cups shredded cheese, beans, tomatoes, green pepper and onion.
• Stir in beef, garlic powder, pepper flakes and pepper.
• Spoon into a 13x9x2 inch baking dish coated with nonstick cooking spray.
• Sprinkle with parmesan cheese and remaining cheddar cheese.
• Cover and bake at 375 degrees for 30 minutes or until heated through.

GOULASH

Steps:

• Gather the ingredients.
• Add the olive oil to a large Dutch oven or sauté pan and place the pan over medium-high heat. When the olive oil is hot and shimmering, add the ground beef and onion. Sauté, occasionally stirring with a spatula to break up the beef, until the meat is no longer pink, about 5 to 7 minutes.
• Add the garlic, bell pepper (if using), Italian seasoning, bay leaf, kosher salt, and black pepper. Continue to cook, stirring, for 1 minute.
• Add the beef broth, tomato sauce, and diced tomatoes, and bring to a boil. Cover the pan and reduce the heat to low; simmer for 20 minutes.
• Add the macaroni to the sauce mixture and increase the heat to medium-low. Cover the pan and cook, occasionally stirring, until the pasta is tender, about 12 to 15 minutes.
• Add the cheese and stir until melted. Taste the goulash and adjust the salt and pepper, if needed. Remove from the heat and garnish with parsley, if desired.

BEEF GOULASH RECIPE

Steps:

• In a pot or large skillet, cook ground beef, onion, bell pepper, and garlic over medium heat until meat is no longer pink, about 5-7 minutes. The onion and bell pepper do not need to be cooked through all the way. They will finish cooking later.
• Drain the fat and add in chicken broth, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, and salt (everything EXCEPT the macaroni and cheese) and bring to a boil. Turn heat down to low and simmer covered for 15 minutes.
• Stir in macaroni and cover. Simmer for an additional 15 minutes or until macaroni is al dente.
• Take pan off heat and stir in cheddar cheese until melted.Garnish with parsley before serving, optional.

WAYNE'S BEEF MACARONI AND CHEESE

Steps:

• Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and sauté until soft. Add the ground beef and sauté until browned. Add the tomatoes, salt and pepper to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 x 13-inch baking dish. Top with the cheese and bake at 350°F for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.
• Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.

BEEF AND MACARONI PIE

Steps:

• To make the meat sauce, heat the oil in a pan then add the onion, garlic and celery. Fry until just beginning to brown. Add the mince and fry over a high heat for 3-4 minutes, breaking up any lumps with a wooden spoon as the meat browns.
• Add the remaining meat sauce ingredients with 100ml/3½fl oz of water, 1½ teaspoons of salt and a good grind of black pepper. Simmer for 30-40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon stick and bay leaves, then set the sauce aside.
• Meanwhile, bring a large pan of salted water to the boil, and cook the pasta until al dente. Take care not to overcook, as it will cook a little more in the oven. Drain well, transfer to a large bowl and leave to cool slightly.
• To make the white sauce, melt the butter in a saucepan. Add the flour and cook over a medium heat, stirring, for 1 minute. Gradually beat in the milk, then bring to the boil, still stirring. Lower the heat and leave to simmer for 5-7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste.
• Preheat the oven to 180C/160C Fan/Gas 4. Stir 250ml/9fl oz of the white sauce into the warm pasta with the beaten eggs and half the cheese. Keep the remaining white sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.
• Use the melted butter to grease a large, shallow ovenproof dish measuring about 23x33x7cm/9x13x3in. Spread one third of the pasta mixture over the base of the dish and cover with half the meat sauce. Add another third of the pasta followed by the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce.
• Mix the remaining grated cheese with the breadcrumbs and sprinkle over the top. Bake for 30-40 minutes until bubbling hot and golden brown on top. Serve immediately.