More, please! Tasty, tantalizing, tempting….need I say more? You will not be able to get enough of this Indian-Style Macaroni and Beef. Serve this as a side with sliders, roasted meets or chicken wings. You can’t go wrong.
Ingredients
1 package elbow macaroni, cooked
2 Tbsp. oil
1 onion, chopped
2 tsp. garlic, minced
1 carrot, chopped
1 small green pepper
1 lb. ground beef
1 can diced tomatoes
1 Tbsp. ginger paste
1/2 tsp. chili powder
1/2 tsp. turmeric
1/4 tsp. garam masala
1/2 tsp. dried coriander leaves
1/2 tsp. cumin
1 tsp. Italian seasoning
Salt and pepper to taste
2 Tbsp. ketchup
1 cup water
2 tsp. hot sauce
1 lime, juiced
Garnish: chopped cilantro
Instructions
Boil the pasta according to package directions 24 hours before making the rest of the recipe. Storing in the refrigerator overnight makes the pasta starch resistant, which reduces the glycemic index quotient of the pasta and does not cause an insulin spike.
When ready to prepare the rest of the dish, heat some oil in a skillet. Add the onion, carrots, garlic and green pepper and saute until soft.
Crumble the ground beef over the vegetables and cook until no longer pink. Hold a paper towel with some tongs to absorb some of the excess grease from the pan. Discard after use.
Add the diced tomatoes, ginger paste, chili powder, turmeric, garam masala, coriander, cumin, Italian seasoning, salt and pepper. Stir to combine.
Add the water, ketchup and hot sauce. Stir to combine.
Remove the elbow macaroni from the refrigerator. Stir the macaroni into the ground beef mixture. Cook until the macaroni is heated through and some of the liquid is absorbed.
Just before serving, juice the lime into the macaroni mixture and stir.
Garnish with fresh chopped cilantro.
Indian Style Macaroni and Beef
Equipment
- 1 large pot
- 1 strainer
- Measuring spoons
- 1 knife
- Resealable storage bags
- 1 large skillet
- 1 Large spoon
- tongs
- 1 lime juicer
Ingredients
- 1 package elbow macaroni, cooked
- 2 Tbsp. oil
- onion, chopped
- 2 tsp. garlic, minced
- 1 carrot, chopped
- 1 snall green pepper , chopped
- 1 lb. ground beef
- 1 can diced tomatoes
- 1 Tbsp. ginger paste
- 1/2 tsp. chili powder
- 1/2 tsp. turmeric
- 1/4 tsp. garam masala
- 1/2 tsp. dried coriander leaves
- 1/2 tsp. cumin
- 1 tsp. Italian seasoning
- Salt and pepper to taste
- 2 Tbsp. ketchup
- 1 cup water
- 2 tso. hot sauce
- 1 Tbsp. juiced
- Garnish: chopped cilantro
Instructions
- Boil the pasta according to package directions 24 hours before making the rest of the recipe. Store in the refrigerator overnight to make the pasta starch resistant, which reduces the glycemic index quotient of the pasta and does not cause an insulin spike.
- When ready to prepare the rest of the dish, heat some oil in a skillet. Add the onion, carrots, garlic and green pepper and saute until soft.
- Crumble the ground beef over the vegetables and cook until no longer pink. Hold a paper towel with some tongs to absorb some of the excess grease from the pan. Discard after use.
- Add the diced tomatoes, ginger paste, chili powder, turmeric, garam masala, coriander, cumin, Italian seasoning, salt and pepper. Stir to combine.
- Add the water, ketchup and hot sauce. Stir to combine.
- Remove the elbow macaroni from the refrigerator. Stir the macaroni into the ground beef mixture. Cook until the macaroni is heated through and some of the liquid is absorbed.
- Just before serving, juice the lime into the macaroni mixture and stir.
- Garnish with fresh chopped cilantro.
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