Friday, August 7, 2009

Beef and Bean Macaroni

Serves: 6-8

1 lb. ground beef
1 c. elbow macaroni, uncooked
2 c. (8 oz.) cheddar cheese, shredded
1 can (16 oz.) kidney beans, rinsed and drained
1 can (14.5 oz.) stewed tomatoes, chopped
1 medium green pepper, diced
1 medium onion, finely chopped
1/4 t. garlic powder
1/8 t. pepper
Crushed red pepper flakes to taste
2 T. grated Parmesan cheese

Cook macaroni according to package directions; drain. Meanwhile in a skillet over medium heat, cook the beef until no longer pink; drain. In a bowl, combine macaroni, 1 1/2 cups cheddar cheese, beans, tomatoes, green pepper and onion. Stir in beef, garlic powder, pepper flakes and pepper. Pour mixture into a greased 13 x 9 baking dish. Sprinkle with Parmesan cheese and remaining cheddar cheese. Cover and bake at 375 degrees for 30 minutes or until heated through.

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Tips: My whole family enjoyed this filling macaroni casserole. If you don't use red pepper flakes much consider picking up an extra packet the next time you order a pizza. (I am not encouraging you to take handfuls of red pepper packets from your local pizzeria, just one extra if you don't use red pepper flakes very often.) I think I used about 1/2 teaspoon for my family's casserole. We like things with a little kick but not so much that my 3-year old declares the meal "too picey" and refuses to eat it. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap & It's a Blog Party's Delicious Dishes.

Recipe adapted from Taste of Home's 2002 Quick Cooking Annual Recipes


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