At first I wasn't sure what to call this meal. It has the meat, onions, beans, and tomatoes of chili - yet it doesn't have any of the typical chili seasonings. I took it in more of an Italian direction. Plus, you don't have to simmer this one on the stove all day. It goes from skillet to table in around 30 minutes! Throw in a little pasta and zucchini, and what you have is a wonderful and hearty meal that the whole family will love!
- 1 lb Ground Beef (preferably under 15% fat)
- 1 medium Onion, diced
- 1 cup diced Zucchini
- 8 oz Dry Garden Rotini Pasta
- 1 (15.5 oz) can Red Kidney Beans
- 1 (15.5 oz) can Pinto Beans
- 2 (14.5 oz) cans Diced Tomatoes (I used Rosemary & Oregano flavor)
- 2 Tbs Worcestershire Sauce
- 1 tsp Garlic Salt
- 1 tsp Black Pepper
- 1 tsp Italian Seasoning Blend
- 1 tsp Crushed Red Pepper Flakes (optional)
- Shredded Italian Cheese (optional topping)
- Begin by browning the ground beef in a LARGE skillet. Season the raw meat with the Worcestershire sauce, garlic salt, and black pepper. Crumble the meat as it browns. Do not drain. You'll need the drippings for the onion and zucchini.
- While your meat is cooking, bring a separate pot of lightly salted water to a boil, and cook the pasta.
- Add the diced onion and zucchini to the browned meat, and continue to cook until softened.
- Now, reduce the heat to low and stir in the undrained beans and tomatoes. Add the Italian seasoning and red pepper flakes (if you are using them). Let the mixture simmer while your pasta finishes cooking.
- Once the pasta is done, drain off the water and stir the noodles in with the rest of the dish.
- Serve with a little bit of shredded Italian cheese on top, if you like.
Serves 6 - 8