Ingredients
6
6 servings
- •cooking spray
- •0.5 pound ground beef
- •2 medium onions, chopped
- •1 (28 ounce) can diced tomatoes with herbs, undrained
- •0.5 cup water, or as needed
- •2 cups elbow macaroni
- •1 cup frozen corn
- •1 green bell pepper, chopped
- •2 tablespoons minced garlic
- •1 tablespoon soy sauce
- •1 tablespoon chili powder
- •1 teaspoon Italian seasoning
- •ground black pepper to taste
- •2 cups shredded Mexican cheese blend
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 2-quart baking dish with cooking spray.
- Heat a large saucepan over medium-high heat. Cook and stir beef and onions in the hot pan until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain off fat.
- Drain liquid from canned tomatoes into a 4-cup liquid measure; add water if needed, to make 2 1/2 cups liquid. Add juice, tomatoes, macaroni, corn, bell pepper, garlic, soy sauce, chili powder, Italian seasoning, and pepper to the beef mixture; bring to a boil.
- Pour 1/2 of the beef mixture into the prepared baking dish and sprinkle 1 cup cheese over top. Repeat beef and cheese layers once more. Cover the dish and place it onto a cookie sheet.
- Bake in the preheated oven for 30 minutes. Uncover and bake until pasta is tender yet firm to the bite, about 15 minutes.
- Remove from the oven and let sit for 10 minutes before serving.
Nutritional Facts
Per 6 servings
- Calories: 449
- Carbohydrate: 44g
- Fat: 20g
- Fiber: 5g
- Protein: 24g
- Sugar: 7g
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