This is definitely a comfort meal recipe. You can get creative and add whatever extra vegetables too!
1 lb of lean ground beef
1/2 package of Taco Seasoning 17.5 grams (I used Old El Paso Hot and Spicy)
375 grams of whole wheat macaroni pasta
1 tbsp of olive oil
1 medium onion, chopped
1 & 1/2 cups of chopped bell peppers, green, red or yellow, use a mix!
1 can (796 mls) crushed tomatoes
1 can of cream of mushroom soup
2 cups of shredded cheddar cheese
salt and pepper
Step 1: In a large frying pan over medium heat, add the ground beef and begin to brown the meat. Half way through the cooking process, drain any accumulated fat, then sprinkle on the taco seasoning and mix to combine. Continue cooking the beef until fully cooked, until you no longer see any pink! Scoop out the beef onto a plate and reserve until use.
Step 2: Using the same frying pan, add 1 tbsp of olive oil and let it heat up. Add the onions and bell peppers. Season lightly with salt and pepper and fry the vegetables up for roughly 5 minutes or until just slightly soft.
Step 3: While you’re preparing your meat and vegetables, cook the pasta according to the package, this usually takes 10-12 minutes. Drain the pasta when cooked and preheat your oven to 375F.
Step 4: When the vegetables have cooked for about 5 minutes, add in the can of crushed tomatoes. Mix well and let simmer on low for another few minutes. Now add the can of cream of mushroom soup and mix again.
Step 5: In a large casserole dish, add the drained pasta, the cooked beef and the tomato and soup mixture. Use a large spatula to combine everything together. Once combined, sprinkle on the cheddar cheese on top.
Step 6: When the oven is ready, add the casserole in. Bake for 30 minutes, or until the cheese is nicely melted and enjoy!