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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Adapted from an Australian 'Survival From The Fittest' cookbook. This recipe is easy and quick to prepare. Leftovers can be kept in the fridge for 2 days. It's also perfect for OAMC and make-ahead meals. Can be frozen up to 2 months. Ingredients:
2 teaspoons olive oil |
1 lb lean ground beef |
2 teaspoons chili powder |
1 teaspoon dried italian seasoning |
1 cup beef stock (use low sodium if you wish) |
20 ounces pasta sauce (home made or in an jar) |
1 (15 ounce) can red kidney beans, rinsed and drained |
10 ounces corn kernels (frozen or canned) |
1 green bell pepper, diced |
1 lb spaghetti |
parmesan cheese (optional) |
fresh cilantro (optional) or parsley (optional) |
Directions:
1. Heat olive oil in a large skillet, then brown the beef with chili powder and herbs for about 5 minutes over medium heat.
2. Stir in beef stock and pasta sauce and bring mixture to boil.
3. Reduce the heat and simmer (partially covered) for 15 minutes, stirring occasionally.
4. Add beans, corn and pepper, then cook for another 5 minutes.
5. While the sauce is simmering, prepare the pasta according to the package instructions.
6. Drain pasta and serve hot with the sauce.
7. Sprinkle with grated Parmesan and fresh herbs, if desired, just prior to serving.
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