Low Carb Beef Recipes

Ingredients:

NORMA WRENN

1 tsp vegetable oil
2 tsp garlic, crushed
1 cup onion, chopped
12 oz ground beef
1/2 cup beef or chicken stock
1 2/3 cup prepared tomato sauce
8 oz small shell pasta
1 tbsp margarine or butter
2 1/2 tbsp all-purpose flour
1 1/4 cup beef or chicken stock
1 1/4 cup 2% milk
1/2 cup shredded cheddar cheese
2 tbsp grated parmesan cheese

Instructions:

Tips: This is an excellent casserole for children and teenagers. Adults
love it too! Substitute ground chicken or veal for beef. It's great to
reheat.

Make ahead: Prepare up to a day ahead but do not bake until ready to eat.

In large nonstick skillet, heat oil; saute garlic and onions for 4 minutes.
Add beef and saute until no longer pink, approximately 4 minutes. Add stock
and tomato sauce; simmer on low heat for 12 minutes or until thickened,
stirring occasionally. Set aside.

Cook pasta in boiling water according to package instructions or until firm
to the bite. Drain and place in baking dish.

In medium nonstick saucepan, melt margarine, add flour and cook for 1
minute, stirring constantly. Add stock and milk; simmer on medium heat
until slightly thickened, approximately 5 minutes. Add Cheddar cheese and
Parmesan cheese.

Add tomato sauce mixture to pasta. Mix well. Pour cheese sauce over top.
Cover and bake for 15 minutes or until hot. Let rest for 10 minutes before
serving.

Per serving: calories 339; protein 18g; fat-tatal 15g-sat fat 6g; carbo
34g; sodium 513g; cholesterol 38mg; fiber 2g.

Servings: 8