Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.
Place ground beef in a large skillet over medium heat.
Cook until evenly brown.
Add onion, and cook until tender and translucent. Drain excess fat.
Add celery and green pepper.
Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar.
Season with salt and pepper, and stir in macaroni
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (167g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 108 (31%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 51.4mg||16 %|
|Sodium 83.9mg||3 %|
|Potassium 411.4mg||11 %|
|Total Carbohydrate 39.2g||12 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 37.2g|
|Protein 19.3g||28 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 346
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