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Cheesy Hamburger Skillet

Prepared by: Kelsey Jeter,
Nutrition Specialist,
University of Missouri Extension
January 18, 2015


Yield: 4 servings



  • 2 cups whole wheat macaroni
  • 1 small bell pepper
  • 1 small onion
  • 3 cloves garlic
  • 3 ounces reduced-fat cheddar cheese (3/4 cup shredded)
  • 1 pound lean ground beef
  • 1 (14-ounce) can diced tomatoes, no salt added
  • 1 Tablespoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper



  1. Cook macaroni according to package directions. In a colander, drain macaroni and rinse with cool water.
  2. While macaroni is cooking, rinse and dice bell pepper. Peel and finely chop onion. Peel and mince garlic. Set aside. Grate cheese. Set aside.
  3. In a large skillet over medium heat, cook beef, onion, bell pepper and garlic, crumbling the beef with a wooden spoon or spatula, until the meat is no longer pink, about 15 minutes.
  4. Using a colander, drain off fat. Return to the skillet and stir in drained macaroni, tomatoes with juices, thyme, salt and pepper. Sprinkle with cheese. Cover and cook over medium heat until cheese is melted, 5 to 7 minutes.


Note: Plenty of vegetables could be added to this dish -- fresh or frozen peas, peppers, spinach or other dark leafy greens, broccoli, cauliflower, zucchini or summer


Nutrition information per serving 

Calories: 300

Total Fat: 8g

Saturated Fat: 3g
Cholesterol: 50mg
Sodium 360mg
Carbohydrates 34g
Protein 25g








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