Beef Bean Macaroni Recipes

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MACARONI WITH BEEF



Macaroni with Beef image

This quick meal will give the whole family a satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 9

8 ounces elbow macaroni
1 pound ground beef
1 cup finely chopped onion
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 cans (each 8 ounces) tomato sauce
1 1/2 cups cooked frozen or fresh corn (2 to 3 ears)

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.

BEEF, BEAN AND MACARONI CHILI



Beef, Bean and Macaroni Chili image

Provided by supersalad

Time 45m

Yield 4

Number Of Ingredients 7

1/2 pound lean ground beef
1 small onion chopped
2 cups canned tomatoes
2 cups canned kidney beans, drained
1/2 cup water
1 teaspoon chili powder
3/4 cup uncooked elbow macaroni

Steps:

  • Brown ground beef and onions in pan until lightly browned. Drain off fat. Add tomatoes, kidney beans, water, chili powder, and macaroni to beef mixture. Simmer, covered, about 20 minutes until macaroni is tender. Stir occasionally to keep from sticking. Add additional water during cooking if necessary. Serve hot.

Nutrition Facts :

ELBOWS AND GROUND BEEF



Elbows and Ground Beef image

Elbow pasta with ground beef, bell pepper, and onions with tomato sauce. This is a quick and easy meal. Serve with a salad and loaf of bread, delicious!

Provided by Luann Charity

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 5

1 ½ pounds lean ground beef
1 green bell pepper, chopped
1 onion, chopped
2 (29 ounce) cans tomato sauce
1 (16 ounce) package macaroni

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.

Nutrition Facts : Calories 569.8 calories, Carbohydrate 72.9 g, Cholesterol 74.3 mg, Fat 15.5 g, Fiber 6.8 g, Protein 35.2 g, SaturatedFat 5.7 g, Sodium 1492.1 mg, Sugar 14 g

BEEF AND MACARONI SOUP



Beef and Macaroni Soup image

This hearty soup is a family favorite.

Provided by Holly Nilsson

Categories     Beef     Main Course     Soup

Time 35m

Number Of Ingredients 10

1 pound lean ground beef
½ cup onion (diced)
6 cups beef broth
14 ounces diced tomatoes
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
½ teaspoon oregano
½ teaspoon dried basil
1 ½ cups elbow macaroni (uncooked)
1 ½ cups frozen mixed vegetables

Steps:

  • In a large soup pot brown beef and onion until no pink remains. Drain any fat.
  • Add broth, tomatoes, tomato paste, Worcestershire sauce, and seasonings. Bring to a boil. Simmer 5 minutes.
  • Stir in macaroni noodles and vegetables, simmer an additional 8 minutes or until macaroni is tender. Season with salt & pepper to taste.
  • Serve with shredded cheese if desired.

Nutrition Facts : ServingSize 1.5 cups, Calories 359 kcal, Carbohydrate 38 g, Protein 25 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 661 mg, Fiber 4 g, Sugar 4 g

CHINESE MACARONI



Chinese Macaroni image

Provided by ReadySetEat

Time 30m

Yield 4

Number Of Ingredients 10

1 tbsp. (15 mL) vegetable oil
1 lb. (500 g) lean ground beef
1 tbsp. (15 mL) finely minced fresh ginger
1 tbsp. (15 mL) finely minced fresh garlic
1 large onion, sliced
3 stalks celery, sliced
1 red pepper, cubed
2 cups (500 mL) elbow macaroni
1/4 cup (60 mL) VH® Soya Sauce
1/4 cup (60 mL) VH® Teriyaki Stir Fry Sauce

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.

Nutrition Facts : @id https

BEEF AND BEAN MACARONI



Beef and Bean Macaroni image

"This hearty casserole with beans, beef and macaroni is a meal in itself," relates Sally Norcutt of Chatham, Virginia. "Since my husband, son and brother enjoy hunting, our freezer is stocked with venison, which I sometimes use in place of the ground beef."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 10

1 pound lean ground beef (90% lean)
1 package (7 ounces) elbow macaroni, cooked and drained
2 cups shredded reduced-fat cheddar cheese, divided
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 medium green pepper, diced
1 medium onion, finely chopped
1/4 teaspoon garlic powder
Crushed red pepper flakes and pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the macaroni, 1-1/2 cups cheddar cheese, beans, tomatoes, green pepper and onion. Stir in the beef, garlic powder, pepper flakes and pepper., Spoon into a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining cheddar cheese. Cover and bake at 375° for 30 minutes or until heated through.

Nutrition Facts : Calories 289 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 289mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges

BEANS AND BACON MACARONI



Beans and Bacon Macaroni image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 ounces bacon
Kosher salt
8 ounces elbow macaroni
1 medium yellow onion, chopped
2 tablespoons chopped garlic
2 plum tomatoes, chopped
Two 15-ounce cans red beans, drained and rinsed
1 tablespoon chopped fresh parsley
Freshly ground black pepper

Steps:

  • Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
  • While the bacon is cooking, bring a large pot of water to a boil. Add a big pinch of salt and the macaroni and cook according to package instructions. Drain and set aside.
  • Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew. Stir in the macaroni. Taste and season with salt and pepper if needed. Serve warm.

SKILLET CHEESY BEEF AND VEGGIE MACARONI



Skillet Cheesy Beef and Veggie Macaroni image

Provided by Becky

Time 20m

Number Of Ingredients 14

1 pound ground beef
1 small onion, finely chopped
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 3/4 cups milk
1 1/2 cups beef broth
1 (8 oz.) can tomato sauce
2 cups uncooked macaroni
2 cups frozen mixed vegetables (carrots, corn, peas, green beans...)
2 cups shredded cheddar cheese

Steps:

  • Saute ground beef and onion in a 12-inch skillet over medium heat. Drain grease.
  • Add garlic powder, paprika, parsley, chili powder, salt, and pepper.
  • Stir in the milk, broth, tomato sauce, macaroni and frozen mixed vegetables. Bring to a boil, cover and reduce heat to a simmer. Cook for 8-10 minutes or until pasta is al dente, stirring occasionally.
  • Mix in 1 1/2 cups of the cheddar cheese until melted. Top with ½ cup cheddar cheese.

CLASSIC BEEF & TOMATO MACARONI SOUP



Classic Beef & Tomato Macaroni Soup image

Talk about comfort food, this beefy macaroni and tomato soup is seriously the best thing I have tasted all fall! There's a reason it's a timeless classic!

Provided by Karlynn Johnston

Categories     Main Course

Time 8h15m

Number Of Ingredients 12

1 pound ground beef
1 cup onion diced
3 cloves garlic minced
6 cups very strong beef broth
1- 28 ounces can Chopped Tomatoes
1- 28 ounces can whole Tomatoes
1/2 cup ketchup
1 1/2 tablespoons Worcestershire sauce
1-2 tablespoons brown sugar (to taste if you have a sweeter ketchup you may not need it)
1 teaspoon Italian seasoning
3 cups cooked elbow macaroni OR 2 cups dry macaroni to add in at the end
salt and pepper as desired

Steps:

  • In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease (I also like to rinse it with hot water to remove most of the grease) and place in a large crockpot.
  • Add the broth, cans of chopped and whole tomatoes, Worcestershire, ketchup,brown sugar (if wanted) and Italian seasoning. Add more sugar and Worcestershire to taste if needed. Place the lid on the crockpot and cook on low for 8-10 hours.
  • When you are ready to serve, either add the dry macaroni and let cook for 20-25 minutes OR add cooked macaroni. Let the macaroni heat through and serve!
  • Press the saute button and fry the ground beef and onions until the beef is no longer pink. Add in the garlic. Fry for another minute or so. Drain the grease.
  • Use the Instant Pot like the slow cooker, using the slow cook button and the instructions above OR
  • Add in the remaining ingredients except for the macaroni. Cook on the SOUP setting for 10 minutes. ( this really helps get the beef flavor going.) Release the pressure manually.
  • Add the DRY macaroni, (not cooked or it will be mush!) then cook for 10 minutes on the SOUP setting again. Release manually or with the NPR ( naturally)
  • Serve and enjoy!

Nutrition Facts : Calories 421 kcal, Carbohydrate 55 g, Protein 20 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 1173 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

BEEF & BEAN MACARONI



Beef & Bean Macaroni image

Make and share this Beef & Bean Macaroni recipe from Food.com.

Provided by Mimi Bobeck

Categories     One Dish Meal

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 (7 ounce) package elbow macaroni, cooked and drained
2 cups shredded low-fat cheddar cheese, divided (8 oz)
1 (16 ounce) can kidney beans, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes
1 medium green pepper, diced
1 medium onion, finely chopped
1/4 teaspoon garlic powder
crushed red pepper flakes
pepper
2 tablespoons grated parmesan cheese

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.

WAYNE'S BEEF MACARONI AND CHEESE



Wayne's Beef Macaroni and Cheese image

A beefy version of the family favorite

Provided by Paula Deen

Categories     comfort food     Country Cooking     guys night     kid friendly     potluck

Time 15m

Yield 10

Number Of Ingredients 10

1 teaspoon each cumin, and dried oregano dried basil
salt and pepper, to taste
3 cup canned crushed tomatoes
2 lbs lean ground beef
1 tablespoon chopped garlic
2 cups chopped onion
2 cups chopped green bell pepper
2 tablespoons vegetable oil
1 lb box elbow macaroni
2 to 3 cups grated cheddar 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.

PASTA WITH BEANS AND BEEF



Pasta with Beans and Beef image

Categories     Bean     Beef     Onion     Pasta     Tomato     Ground Beef     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

3 tablespoons olive oil
2 cups chopped onion
1 tablespoon chopped garlic
1 pound ground chuck or lean beef
3/4 teaspoon dried crushed red pepper
6 1/2 to 7 1/2 cups canned beef broth
1 15- to 16-ounce can kidney beans, drained
1 8- ounce can tomato sauce
1 pound small shell pasta or elbow macaroni

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté 5 minutes. Add meat and red pepper. Sauté until meat is no longer pink, breaking up large pieces, about 5 minutes. Add 6 1/2 cups broth, beans and tomato sauce; bring to a boil. Mix in pasta. Reduce heat to medium, Simmer uncovered until pasta is just tender but still firm to the bite, stirring often and adding remaining broth by 1/4 cupfuls if mixture is too thick, about 12 minutes. Season with salt and pepper.

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