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Cheesy Beef Skillet Dinner
2015-11-06
https://www.metro.ca/userfiles/image/recipes/boeuf-fromage-a-la-poele-10352.jpg
PT10M
PT30M
PT40M
Heat oil in a large, nonstick skillet set over medium-high heat.Crumble in ground beef; season with steak spice.Cook, breaking up into small pieces, for 5 to 7 minutes or until browned.Add onion, green pepper and mushrooms.Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender-crisp.Stir in tomatoes, soup and mustard.Reduce heat to medium-low.Simmer for 5 minutes or until slightly thickened.Stir in cooked macaroni and 1 cup (250 mL) cheese until well combined.Sprinkle the top with remaining cheese and green onion.Cover and remove from heat.Recipe Tips
Bump up the fibre in this recipe and stir in cooked whole grain macaroni
6
Campbell
2
3
3
1
1 Tbsp. (15 mL) canola oil
1 lb (454 g) lean ground beef
1 Tbsp. (15 mL) steak spice
1 onion, chopped
1 green pepper, chopped
2 cups (500 mL) button mushrooms, sliced
796 mL Tomato, diced
284 mL Campbell's condensed low fat cream of mushroom soup
1 Tbsp. (15 mL) Dijon mustard
2 cups (500 mL) macaroni, cooked to al dente and drained
3 cups (750 mL) aged cheddar cheese, shredded and divided
1/4 cup (60 mL) green onions, chopped
Cheesy Beef Skillet Dinner
6
serving
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)canola oil
-
1 lb
(454 g)lean ground beef
-
1 Tbsp.
(15 mL)steak spice
-
1
onion, chopped
-
1
green pepper, chopped
-
2 cups
(500 mL)button mushrooms, sliced
-
796 mL
Tomato, diced
-
284 mL
Campbell's condensed low fat cream of mushroom soup
-
1 Tbsp.
(15 mL)Dijon mustard
-
2 cups
(500 mL)macaroni, cooked to al dente and drained
-
3 cups
(750 mL)aged cheddar cheese, shredded and divided
-
1/4 cup
(60 mL)green onions, chopped
Preparation
Heat oil in a large, nonstick skillet set over medium-high heat.
Crumble in ground beef; season with steak spice.
Cook, breaking up into small pieces, for 5 to 7 minutes or until browned.
Add onion, green pepper and mushrooms.
Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender-crisp.
Stir in tomatoes, soup and mustard.
Reduce heat to medium-low.
Simmer for 5 minutes or until slightly thickened.
Stir in cooked macaroni and 1 cup (250 mL) cheese until well combined.
Sprinkle the top with remaining cheese and green onion.
Cover and remove from heat.
Recipe Tips Bump up the fibre in this recipe and stir in cooked whole grain macaroni
Source :
Campbell
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
