Savor the rich flavors of this classic dish with beef, bell peppers, garlic simmered in a rich tomato sauce made with our Campbell's® No Salt Added Condensed Tomato soup with a blend of warm spices.
- Total time:
30 minutes
- Servings:
12
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
2 tbsp. |
|
onion , diced |
9.0 oz. |
2 cup |
|
garlic , chopped |
1.0 oz. |
2 tbsp. |
|
paprika |
|
2 tbsp. |
|
85% lean ground beef , yield from 1 lb raw |
|
2 |
|
green and red bell pepper , diced |
20.0 oz. |
4 cup |
|
Italian seasoning , crushed |
|
2 tbsp. |
|
black pepper , ground |
|
1 tbsp. |
|
Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce |
|
1 can |
|
cooked elbow macaroni |
36.0 oz. |
12 cup |
1. In a large sauce pot, heat oil over medium heat. Add onions. Cook for 4-5 minutes.
2. Add garlic, paprika and ground beef. Cook for 5 minutes. Ensure to break up the meat as the beef cooks.
3. Add peppers, Italian seasoning, and black pepper. Cook for 5 minutes on low heat.
4. Add Campbell’s® Condensed No Salt Added Tomato Soup. Simmer for 10 minutes on low heat.
5. Add macaroni. Simmer for additional 5 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Using a #4 scoop, portion 1 cup pasta in the center of a serving plate. Using a #4 scoop, top with 1 cup beef mixture. Serve immediately.
Savor the rich flavors of this classic dish with beef, bell peppers, garlic simmered in a rich tomato sauce made with our Campbell's® No Salt Added Condensed Tomato soup with a blend of warm spices.
-
Total time:
30 minutes
-
Servings:
12
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
2 tbsp. |
|
onion , diced |
9.0 oz. |
2 cup |
|
garlic , chopped |
1.0 oz. |
2 tbsp. |
|
paprika |
|
2 tbsp. |
|
85% lean ground beef , yield from 1 lb raw |
|
2 |
|
green and red bell pepper , diced |
20.0 oz. |
4 cup |
|
Italian seasoning , crushed |
|
2 tbsp. |
|
black pepper , ground |
|
1 tbsp. |
|
Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce |
|
1 can |
280000028665
|
cooked elbow macaroni |
36.0 oz. |
12 cup |
1. In a large sauce pot, heat oil over medium heat. Add onions. Cook for 4-5 minutes.
2. Add garlic, paprika and ground beef. Cook for 5 minutes. Ensure to break up the meat as the beef cooks.
3. Add peppers, Italian seasoning, and black pepper. Cook for 5 minutes on low heat.
4. Add Campbell’s® Condensed No Salt Added Tomato Soup. Simmer for 10 minutes on low heat.
5. Add macaroni. Simmer for additional 5 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Using a #4 scoop, portion 1 cup pasta in the center of a serving plate. Using a #4 scoop, top with 1 cup beef mixture. Serve immediately.
