This was originally called Hamburger Buddy. I added a packet of taco seasoning, added some red peppers and re-named it to something that didn’t include “Buddy”. I wasn't crazy about the name of the recipe but I love the hidden veggies as usual!
3 cloves garlic, crushed and peeled
2 medium carrots, cut into 2-inch pieces
1 large onion, cut into 2-inch pieces
8 ounces white mushrooms, chopped
1/2 a red pepper, finely chopped
1lb lean ground beef
2 teaspoons dried thyme
1 packet taco seasoning mix
2 cups water
1 14-ounce can reduced-sodium beef broth, divided
8 ounces whole-wheat elbow noodles, (2 cups)
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1/2 cup reduced-fat sour cream
Salt and pepper
1 tablespoon chopped fresh parsley, or chives for garnish
Run the garlic, carrots and onions through a food processor until finely minced. You can do the mushrooms too but I chopped mine by hand because I like them a bit chunkier.
Over medium high heat, brown the meet in a large pot or pan for about 3 to 5 minutes or until cooked through. Stir in the veggie mix, mushrooms, peppers, thyme and taco seasoning. Cook for another 5 or so minutes until the vegetables start to soften.
Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce. Bring it to a boil then reduce heat to medium. Cover and cook until the pasta is tender. Be sure to stir it once in awhile.
Whisk the flour with the remaining 1/4 cup broth until smooth; stir into the hamburger mixture then add the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes.
Taste it and add salt and pepper if needed. Sometimes the taco seasoning can be salty enough. Garnish with parsley.
Adapted from Eating Well.