This recipe is taken from the 2002 Milk Calendar. This is one of those effortless meals- it's so simple it's superb! You'll find yourself making it over and over again.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 12 oz (375 g) rigatoni or macaroni
- 1 lb (450 g) lean ground beef
- 1 chopped onion
- 2 tbsp (30 mL) chili powder
- 2 tbsp (10 mL) dried oregano
- 2 cups (500 mL) Milk
- 1 chopped green bell pepper
- 1 can (28 oz/796 ml) tomatoes diced
- 1/4 cup (60 mL) tomato paste
- 1/2 tsp (2 mL) salt
- 3/4 cup (180 mL) shredded Canadian Old Cheddar or Monterey Jack cheese
Cook rigatoni according to package directions. Drain and return to pot.
Meanwhile, in large non-stick skillet, brown beef over medium-high heat; drain off any fat. Add onion, chili powder and oregano; cook, stirring, until onion is softened.
Add milk and bring to boil; reduce heat and boil gently until most of the liquid is absorbed. Add green bell pepper, stewed tomatoes and tomato paste; bring to boil. Reduce heat and simmer for about 5 min or until thickened slightly. Stir in salt.
Stir sauce into drained rigatoni. Sprinkle with cheese. If desired, broil under preheated broiler until cheese is melted and bubbling.
For the Adventurous: Spice up this tasty dish by adding 1 tsp (5 mL) ground cumin or toasted cumin seeds along with chili powder. Add a jalapeno pepper, minced, along with green bell pepper.
Healthy Eating Tip: Balancing act- This recipe is a fun and easy way to get your family to enjoy all four food groups in one bowl.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||37 % / 412 mg|
|Vitamin B12:||95 %|