SWEET POTATO BEEF PASTA
Adding sweet potatoes gives delicious color and flavor to this favorite, easy-to-make one pot meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Stir in hot water, milk, sweet potato, uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer 5 minutes, stirring occasionally. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.
Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 serving, Sodium 620 mg, Sugar 4 g, TransFat 1/2 g
SWEET GARLIC TOMATO BEEF PASTA
INEXPENSIVE, EASY and DE-LICIOUS!!! My aunt made this for us when we were growing up and now I make it for my family. The hint of sweetness makes it a kids favorite.
Provided by ANGELBELIEVER
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a large skillet over medium heat, mix the beef, onion, and, garlic, and cook until beef is evenly brown.
- In a blender or food processor, liquefy the tomatoes. Pour into the skillet with the beef. Mix in beef bouillon, sugar, garlic salt, and pepper. Cover, and simmer 10 minutes, stirring occasionally, until bouillon has dissolved. Stir in the pasta until evenly coated with the sauce to serve.
Nutrition Facts : Calories 432.2 calories, Carbohydrate 56.9 g, Cholesterol 51.8 mg, Fat 11.4 g, Fiber 3.9 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 926 mg, Sugar 12.4 g
HEARTY BEEF & SWEET POTATO STEW
I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. -Renee Murphy, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.
Nutrition Facts :
INSTANT POT BEEF AND SWEET POTATO CHILI
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If you like your chili extra spicy, serve some extra harissa paste alongside for stirring in.
Provided by Molly Baz
Categories Chili Instant Pot Onion Bacon Ground Beef Garlic Cumin Paprika Stock Sweet Potato/Yam Bean Sour Cream Cilantro Cheddar Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Finely chop onions. Set aside 1/2 cup for serving.
- Place bacon in Instant Pot and cook on Sauté setting (or cook over medium-high heat in pressure cooker), stirring occasionally, until dark golden brown and most of the fat is rendered, 6-8 minutes. Using a slotted spoon, transfer bacon to a medium bowl.
- Let pot heat up again for at least 2 minutes before adding beef; season with 2 tsp. salt. Cook, undisturbed, until browned underneath, 8-10 minutes. Break into bite-size pieces, then transfer to bowl with bacon. Add remaining chopped onion, garlic, cumin, and paprika to pot and cook, stirring occasionally, until softened, about 5 minutes. Add harissa and cook, stirring constantly, until it starts to stick to bottom of pot, about 2 minutes. Add stock, potatoes, beans, and remaining 1/2 tsp. salt, stirring to combine. Return reserved bacon and beef to pot and stir again to combine.
- Lock lid and cook chili at high pressure 40 minutes. Let steam release naturally. Stir chili until most of the potatoes have broken down (they will thicken the chili in the process and become part of the liquid). If chili seems too thick, stir in a little bit of water or more stock to loosen. Taste and season with salt if needed.
- Divide chili among bowls. Top with sour cream, cilantro, cheese, and reserved onion.
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