Peppers Beef Macaroni Recipes

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.

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.

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.

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.

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.

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.

BEEFY PASTA CASSEROLE

Steps:

• Saute bell pepper and onions in a little oil, then add ground beef. Cook until no longer pink and drain. Add tomatoes, chili powder, sugar, and salt and pepper. Bring to a boil, then reduce heat and simmer for 3-5 minutes. Stir in the macaroni noodles and cover, simmering until pasta is tender. Sprinkle with mozzarella cheese before serving. Enjoy!

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!

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.

CREAMY PEPPER PASTA WITH STEAK STRIPS

Steps:

• Place a heavy based skillet over a high heat and leave it to get hot.
• Season the steak with salt and rub with 1 tablespoon of the olive oil.
• Add the steak to the hot skillet and sear for 2 minutes on one side before turning and searing for 2 minutes on the other side.
• Remove the steak from the pan and set aside tented with foil.
• Chop the red onion into a small dice and add it to the skillet along with the remaining oil. Cook over a low heat whilst move to the pasta.
• Bring a large pan of water to the boil, then salt generously and add the pasta. Cook until al-dente (usually a minute less than the packet suggests) Set a timer and whilst the pasta is cooking finish the sauce.
• Increase the heat under your onion skillet, add the butter and sliced mushrooms. Cook until the mushrooms have turned golden.
• Add the white wine, stirring well and scrape any bits from the bottom of the pan into the wine.
• Once the wine has reduced by half add the beef broth, cracked black pepper, green peppercorns, crushed garlic clove, mustard and heavy cream . Bring to a simmer then reduce the heat to low.
• Reserve a cup of the pasta cooking water and then drain the pasta.
• Add the pasta to the sauce along with 1/4 cup of the cooking water, place back on a medium/low heat and stir to combine.
• Thinly slice the steak across the grain and then add it to the skillet along with any meat juices that have collected on the plate.
• If needed add a little more pasta cooking water to thin your sauce, stir well and serve immediately with a parsley garnish.