I have a house full of boys. They all help Grandpa on the ranch all summer. After a long, hot day of moving irrigation pipe, a hearty dish is always a favorite of my hard working ranch hands. This is a quick, simple, stick to your ribs kind of recipe (my favorite kind!). It’s full of flavor and won’t disappoint. ~Kathy
- 16 oz. cellentani or elbow macaroni (I use whole wheat.)
- 1 ½ lb. lean ground beef (I use 93% lean)
- 1 c. finely chopped onion
- 4 cloves garlic, finely minced
- ¼ c. kale or spinach, finely chopped (I prefer kale)
- 1 (15 oz.) can chili beans in chili sauce
- 1 (10 oz.) can mild Ro-tel tomatoes, undrained
- 1 ½ c. beef broth
- 1 c. low sodium V8 or tomato juice
- 1 medium bell pepper, chopped, optional
- 2 ½ tsp. chili powder
- 1 ½ tsp. ground cumin
- ½ tsp. salt
Cook pasta in salted water, according to directions. Drain and return to pot.
In a large skillet cook ground beef, onion and bell pepper. About 5 minutes before beef is finished cooking, add garlic. Remove from pan and drain. Return beef mixture to large skillet or pot. Add remaining ingredients, stir gently over medium heat to combine. Adjust seasonings as needed.
Spoon the meat mixture carefully into pot with cooked noodles. Stir to combine and heat through over low heat.
Serve with cornbread (our favorite) and grated cheddar cheese if desired.
WW Freestyle Info.: This recipe makes 10 servings. Each serving is 10 ounces (weight) or about 1 1/3 cups. Each serving is 9 points.