Midwest Beef & Cheese Skillet
- 1 pound lean ground beef
- 1 large yellow onion, chopped
- ½ teaspoon salt, divided
- 1 yellow bell pepper, chopped
- 8 oz. white mushrooms, quartered
- 2-3 cloves garlic, minced
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1 (28 oz.) can diced tomatoes, undrained
- 1 cup whole wheat penne pasta
- 1 cup shredded cheddar cheese
Directions1. Brown the ground beef over medium-high heat in a deep skillet or Dutch oven. Transfer the browned ground beef to a strainer and rinse with hot water to remove excess fat. Pour out excess fat in pan, leaving just enough at the bottom of your skillet to lightly coat the bottom. Set ground beef aside. 1. Add the onions to the pan with a quarter teaspoon of salt and cook until they are soft, translucent and beginning to brown, 5 to 6 minutes. Add the mushrooms and cook until they have released all their liquid and turned golden brown, another 5 to 6 minutes. Add the peppers and cook until softened, another 2 to 3 minutes. Stir in the garlic, spices and another quarter teaspoon of salt, and cook until the garlic is fragrant, about 30 seconds. 1. Pour tomatoes with their juices into the pan, stir in pasta and bring to a boil. Cook until pasta is soft, about 8 minutes. 1. Stir in the beef and cheese to the pasta mixture and simmer until heated through.
Calories 320, Total Fat 14g (Saturated 6g, Trans 0g), Cholesterol 65mg, Sodium 690mg, Total Carbohydrate 24g (Dietary Fiber 5g, Sugars 7g), Protein 24g, Vitamin A 25%, Vitamin C 130%, Calcium 20%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsKid-friendly Main Dish American Pasta Skillet Meal