Today is another quick and easy dish. It’s not quite as fool proof as the vegetarian chili in that you do need to remember to thaw some ground beef, but it’s still pretty hard to mess up!
Yup…I drowned it in cheese again. Weight gain isn’t going so well. I’ve actually lost 3 lbs. Pretty sure that isn’t how it’s supposed to work when you dump cream in your tea, slather your food in cheese and have a bowl of ice cream after dinner every night. My scrawny butt is freezing.
Anyhow, here’s what you need:
1 lb ground beef
1 onion, chopped
1/2 green pepper, chopped
1 big can diced tomatoes
1 can cut green beans
2 cups pasta
cheese for grating (optional)
Cook your pasta and drain. Set aside. In the same pan (we’re not making any more dishes than we have to!) saute your onion and green pepper in a little oil (or butter) until soft.
Add your ground beef and cook until browned.
Add your diced tomatoes (with juices) and your green beans (drained) and simmer for 10 minutes, stirring occasionally.
Stir in your cooked noodles and heat through. Enjoy!
A couple notes:
This time when I was making it I tried using no-salt-added green beans. It makes this dish very bland, so unless you really need to keep your sodium low for medical reasons, I wouldn’t suggest it.
I also like to chop up banana peppers or pepperchinis and throw them in to add a little zing sometimes.
And, of course, cheese is always a great addition.