Skillet Beef and Macaroni
- 8 oz elbow macaroni
- 1/2 pound ground beef
- 2 tsp vegetable oil
- 1 large yellow onion
- 1 cup reduced sodium tomato sauce
- 2 Tbsp hot Hungarian paprika
- 1/2 tsp salt
- 1/4 tsp dill seeds
- 1 cup non-fat sour cream
Level of difficulty Average
Cost Average budget
prepare macaroni according to package directions but do not add salt. Drain macaroni in a colander. Set aside.
meanwhile, in a large skillet over medium heat, cook beef until browned, about 10 minutes. Drain off fat. Place beef on paper towel-lined plate. Wipe out skillet.
In same skillet, heat oil over medium heat. Add onoin to skillet, cook stirring frequently, until tender, about 5 minutes. return beef to skillet. Stir in macaroni, tomato sauce, paprika, salt and dill seeds.
Cook stirring for 8 minutes. Stir in sour cream. Cook, stirring constantly until heated through, about 2 minutes. Serve immediately.
Prepare as recipe directs through Step 4 but do not add sour cream. Freeze for up to 1 month. To serve, thaw in refrigerator and heat over medium heat, stirring for 15 minutes. Stir in sour cream. Cook until heated through.