Eat Without

Easy Beef Supper

Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe by Phyllis Blackbear, Cheyenne Arapaho Tribes FDP

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This is a favorite southwestern dish. Serve with vegetables for lunch or dinner.

Makes
6 Servings

Ingredients

  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 2 cans (about 30 ounces) no salt added diced tomatoes, drained
  • 1 cup macaroni, uncooked
  • 2 1/2 cups low-sodium tomato juice
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1 teaspoon oregano (optional)
  • 1 can (about 15 ounces) low-sodium kidney beans, drained

Directions

  1. In a large pan, cook ground beef over medium heat for 8 to 10 minutes. Drain fat.
  2. Add onion, green pepper, and tomatoes to ground beef and cook until onion turns light brown.
  3. Turn down the heat to a simmer. Add macaroni, tomato juice, spices, and beans to the pan. Stir well.
  4. Cover the pan and simmer for about 20 minutes.
  5. Remove pan from heat, stir, and serve hot.

Notes

Tip for cooking ground beef: The recommended safe minimum internal temperature for ground beef is 160 °F, as measured with a food thermometer. Learn more about: Onions Bell Peppers Tomatoes Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.