Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
- 2 cups elbow macaroni, uncooked
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- Brown the ground beef in a skillet over medium heat, breaking it apart until fully cooked.
- Drain excess fat and transfer beef to the crockpot.
- Add onion, garlic, and bell pepper to the crockpot with the beef.
- Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- About 30 minutes before serving, stir in uncooked elbow macaroni, making sure it’s mostly submerged.
- Cover and cook on HIGH for 20–30 minutes until pasta is tender, stirring halfway through if possible.
- Adjust seasoning if needed, sprinkle cheddar cheese on top if desired, and let it melt.
- Serve warm directly from the crockpot.
Notes
- Dish can be frozen for later use.
- Optional vegetables: mushrooms, zucchini, or others.
- Add red pepper flakes for spiciness if desired.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
- Category: Dinner
- Method: Crockpot
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 20
- Cholesterol: 60