Servings: 6 servings
Calories: 460kcal
Ingredients
- 1 lb ground beef I used 90% lean
- 1 tsp olive oil
- 1 onion chopped
- 1 bell pepper chopped (whatever color you have on hand)
- 3 cloves garlic finely chopped
- 1 tsp salt
- 1 tsp pepper
- pinch of baking soda
- 1 tbsp Italian seasoning
- 1 tbsp Adobo Seasoning
- 2 bay leaves
- 1 tbsp low sodium soy sauce
- 1 2/3 cups water
- 1/2 cup beef broth
- 1 – 28 oz can crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup frozen peas
- 1 cup elbow macaroni uncooked
- 1 cup shredded Mozzarella Cheese
- 1/2 Cup Shredded Cheddar Cheese
Instructions
- Heat olive oil in a dutch oven over medium high heat. Add ground beef, break up with a spoon and brown until no longer pink.
- Add onion, bell pepper and garlic. Saute for about 5 minutes until onion softens. Stir in salt, pepper, Italian seasoning, Adobo seasoning and bay leaves.
- Add water and broth, crushed tomatoes, tomato paste and soy sauce. Bring to a bubble. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
- Stir in peas and macaroni. Simmer covered for 20-25 minutes, until macaroni is tender.
- Remove from heat and remove the bay leaves
- Add cheddar cheese and mix until combined.
- Just before serving, add the mozzarella.
Video
Notes
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a large saucepan on the stove over medium heat until warmed through.
Nutrition
Serving: 1cup | Calories: 460kcal | Carbohydrates: 38.1g | Protein: 33.4g | Fat: 18.8g | Fiber: 3.6g | Sugar: 5.1g
Tried this recipe?Let us know how it was!