Average Rating: 1TOTAL TIME: Prep: 35 min. Cook: 1-1/2 hours
YIELD: 8 servings.Ingredients
- 5 bacon strips, chopped
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 medium sweet red pepper, chopped
- 1 large carrot, coarsely grated
- 1 tablespoon dried parsley flakes
- 1/4 teaspoon salt
- 1 teaspoon pepper
- 3 cups uncooked protein-enriched or whole wheat elbow macaroni
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded part-skim mozzarella cheese
Instructions
- 1. In a large skillet, cook bacon, stirring occasionally, over medium heat until crisp, 5-6 minutes. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon of drippings. Brown ground beef in drippings; remove from pan. Add onion to skillet; cook and stir until translucent, 2-3 minutes. Add garlic; cook 1 minute more.
- 2. Combine red pepper, carrot, seasonings and pasta in a 4-qt. slow cooker. Layer with ground beef, bacon and onion mixture (do not stir). Pour in broth.
- 3. Cook, covered, on low for about 1 hour, until meat and vegetables are tender. Thirty minutes before serving, stir in sour cream and cheeses.
Nutrition Facts
1-1/2 cups: 591 calories, 36g fat (17g saturated fat), 113mg cholesterol, 719mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 38g protein.
