Chili Beef Pasta

Dinner

Right after I got married, an aunt gave me her recipe for skillet spaghetti and told me it was ideal for a quick weeknight meal. Over the years I’ve tinkered with the ingredients and played with the seasonings to make it a healthier dish that my family truly loves.

Average Rating: 4.142857

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.

Ingredients

1 pound lean ground beef (90% lean)
2 tablespoons dried minced onion
2 teaspoons dried oregano
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/8 teaspoon salt
3 cups tomato juice
2 cups water
1 can (6 ounces) tomato paste
1 teaspoon sugar
8 ounces uncooked whole wheat small pasta shell- or spiral-shaped pasta
Chopped tomato and sliced jalapeno pepper, optional

Instructions

1. In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings.
2. Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with chopped tomato and jalapeno slices.

Nutrition Facts

1-1/3 cups (calculated without tomatoes): 319 calories, 7g fat (2g saturated fat), 47mg cholesterol, 442mg sodium, 41g carbohydrate (9g sugars, 6g fiber), 24g protein.
Diabetic Exchanges:
3 lean meat, 2 starch, 1 vegetable.