Best Beef And Beans Pasta Recipes

PASTA WITH BEANS AND BEEF

Pasta with Beans and Beef image

Categories Bean Beef Onion Pasta Tomato Ground Beef Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
2 cups chopped onion
1 tablespoon chopped garlic
1 pound ground chuck or lean beef
3/4 teaspoon dried crushed red pepper
6 1/2 to 7 1/2 cups canned beef broth
1 15- to 16-ounce can kidney beans, drained
1 8- ounce can tomato sauce
1 pound small shell pasta or elbow macaroni

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté 5 minutes. Add meat and red pepper. Sauté until meat is no longer pink, breaking up large pieces, about 5 minutes. Add 6 1/2 cups broth, beans and tomato sauce; bring to a boil. Mix in pasta. Reduce heat to medium, Simmer uncovered until pasta is just tender but still firm to the bite, stirring often and adding remaining broth by 1/4 cupfuls if mixture is too thick, about 12 minutes. Season with salt and pepper.

BEEF PASTA AND GREEN BEANS

Beef Pasta and Green Beans image

Only five ingredients are needed (and one of them is hot water!) in this super-simple skillet Hamburger Helper® dinner mix family favorite.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 5

Ingredients

1 pound lean ground beef
1 package Hamburger Helper™ beef pasta
3 2/3 cups hot water
2 cups frozen cut green beans
1/4 cup grated Parmesan cheese, if desired

Steps:

Brown beef in 10-inch skillet over medium-high heat, stirring occasionally; drain.
Stir in uncooked Pasta, Sauce Mix, hot water and beans. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until beans are tender.
Remove from heat; cover and let stand about 5 minutes or until sauce is as thick as you'd like, (sauce will thicken as it stands). Sprinkle with cheese.

Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 55 mg, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 2 g, TransFat 1/2 g

BEEF AND BEANS PASTA

Beef and Beans Pasta image

Adapted from an Australian 'Survival From The Fittest' cookbook. This recipe is easy and quick to prepare. Leftovers can be kept in the fridge for 2 days. It's also perfect for OAMC and make-ahead meals. Can be frozen up to 2 months.

Provided by WaterMelon

Categories Spaghetti

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 lb lean ground beef
2 teaspoons chili powder
1 teaspoon dried Italian seasoning
1 cup beef stock (use low sodium if you wish)
20 ounces pasta sauce (home made or in an jar)
1 (15 ounce) can red kidney beans, rinsed and drained
10 ounces corn kernels (frozen or canned)
1 green bell pepper, diced
1 lb spaghetti
parmesan cheese (optional)
fresh cilantro (optional) or parsley (optional)

Steps:

Heat olive oil in a large skillet, then brown the beef with chili powder and herbs for about 5 minutes over medium heat.
Stir in beef stock and pasta sauce and bring mixture to boil.
Reduce the heat and simmer (partially covered) for 15 minutes, stirring occasionally.
Add beans, corn and pepper, then cook for another 5 minutes.
While the sauce is simmering, prepare the pasta according to the package instructions.
Drain pasta and serve hot with the sauce.
Sprinkle with grated Parmesan and fresh herbs, if desired, just prior to serving.

Nutrition Facts : Calories 639.4, Fat 13.4, SaturatedFat 4, Cholesterol 49.1, Sodium 650.9, Carbohydrate 94.8, Fiber 9.8, Sugar 10.5, Protein 35.2

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