ZIPPY Ground Beef Skillet
(originally made 9/22/2006)
Made this up for lunch today. It was nice and hearty on a windy fall day. I've also got Zippy Slow-Cooked Chili planned for later in the week, it started with the same ground beef, onions & peppers, so I just prepped that now and will freeze it.
Zippy Ground Beef Skillet
Recipe By : Light & Tasty
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces uncooked small tube pasta
1 pound lean ground beef
3/4 cup diced onion
3/4 cup diced green pepper
1 can diced tomatoes -- (28 ounces) undrained
2 jalapeno peppers -- seeded and minced*
1 tablespoon honey
2 teaspoons chili powder -- (2 to 3)
3/4 teaspoon salt
1 1/2 cups reduced-fat sour cream
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, jalapenos, honey, chili powder and salt. Reduce heat to low; cook, uncovered, for 10 minutes, stirring occasionally. Drain pasta; add to beef mixture. Add sour cream; cook and stir until heated through (do not boil). Yield: 8 servings. Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
NOTES : Nutritional Analysis: One serving (1 cup) equals 307 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 451 mg sodium, 33 g carbohydrate, 3 g fiber, 22 g protein.
Made this up for lunch today. It was nice and hearty on a windy fall day. I've also got Zippy Slow-Cooked Chili planned for later in the week, it started with the same ground beef, onions & peppers, so I just prepped that now and will freeze it.
Zippy Ground Beef Skillet
Recipe By : Light & Tasty
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces uncooked small tube pasta
1 pound lean ground beef
3/4 cup diced onion
3/4 cup diced green pepper
1 can diced tomatoes -- (28 ounces) undrained
2 jalapeno peppers -- seeded and minced*
1 tablespoon honey
2 teaspoons chili powder -- (2 to 3)
3/4 teaspoon salt
1 1/2 cups reduced-fat sour cream
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, jalapenos, honey, chili powder and salt. Reduce heat to low; cook, uncovered, for 10 minutes, stirring occasionally. Drain pasta; add to beef mixture. Add sour cream; cook and stir until heated through (do not boil). Yield: 8 servings. Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
NOTES : Nutritional Analysis: One serving (1 cup) equals 307 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 451 mg sodium, 33 g carbohydrate, 3 g fiber, 22 g protein.
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