Beefaroni

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

½ tsp chili powder

½ tsp cumin

½ tsp dried oregano

½ tsp paprika

½ tsp onion powder

½ tsp garlic powder

1 tbsp mild flavored oil

1 cup onion (chopped)

1 lb ground beef (85% lean)

Salt and pepper to taste

3 cloves garlic (minced)

2-15 oz. cans tomato sauce

2 tsp parsley (fresh, chopped)

10 oz. large elbow macaroni (cooked; about 3 cups uncooked)

1 cup cheddar cheese (shredded or more (optional)

Directions

Mix seasoning together in a small bowl, set aside.

Heat oil in a large skillet over medium heat. Add onions and cook until lightly browned, about 5 minutes.

Add ground beef, breaking it up with a spoon or spatula. Sprinkle on the seasonings and some salt and pepper. Cook until completely browned. Add minced garlic, cook for one minute.

Add tomato sauce to beef mixture and stir until well mixed. Let simmer for 25 minutes (uncovered) while you cook the macaroni. Stir in parsley after the sauce has simmered.

Cook macaroni according to package directions to al dente (usually 7 minutes). Drain cooking water (don’t rinse) and add to tomato/beef mixture. Stir well.

To serve with cheese:

Preheat broiler. Add one to two cups of cheese to the beefaroni. Broil skillet a few inches away from the heat until the cheese melts and is lightly browned. Be sure your skillet is oven proof or cover your handles with heavy duty aluminum foil.

To bake as a casserole: Preheat oven to 350º F. Spray a casserole dish with cooking spray. Add beefaroni to the dish then top with cheese. Bake for 20-30 minutes or until the cheese is melted.

Nutrition

• Calories: 424 kcal
• Total Fat: 17 g
• Saturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 69 mg
• Sodium: 177 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 27 g