barbeque beef macaroni cups

This recipe came together as the perfect melding of leftovers. A few weeks ago when I tested my hand at three cheese spinach macaroni cups and baked barbeque beef “spring rolls,” and I ended up having leftover cooked macaroni and some leftover beef and veggie mixture. Rather than use them separately, I decided to throw them together to see what would happen. The result? To die for. While I liked my spinach macaroni cups, these barbeque beef macaroni cups are even tastier, and they’re delicious served hot or cold. That means you can just throw them in a baggie and take them with you to work, or enjoy them as a quick snack. Plus, the muffin tins make sure they’re perfectly portioned – you’ll be less likely to eat too much!

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Preparation time

15 minutes

Cook time

15 minutes

Ingredients

  • 7 ounces dried 100% whole wheat macaroni, cooked
  • 1/2 pound ground beef
  • 1 small yellow onions, diced
  • 1/2 red bell pepper, diced
  • 1/2 of a 12=ounce bag of julienne cut fiesta slaw (available in most produce sections - this one had cauliflower, broccoli, carrots and red cabbage in it)
  • 1 tablespoon olive oil
  • 1 teaspoons chili powder
  • 1/2 tablespoon garlic powder
  • 1/8 cup barbeque sauce of your choice (I'm a huge fan of Stubbs)
  • 1/4 cup shredded cheddar cheese

Directions

  1. Preheat oven to 400 F. Spray a regular 12-cup muffin tin with cooking spray (I used 100% olive oil spray).
  2. Cook macaroni according to the package instructions. While cooking, place oil into a large skillet and add the ground beef, yellow onion and bell pepper. When the meat is starting to brown and the veggies are starting to soften, add the julienned fiesta slaw, seasonings and barbeque sauce. Continue cooking until meat and veggies are cooked through.
  3. Remove from heat, and mix the meat and veggies together with the macaroni and cheddar cheese in a large bowl.
  4. Spoon mixture into waiting muffin pan. Cook for approximately 15 minutes, or until the edges of the macaroni begin to brown up.
  5. Remove from oven and allow to cool for about five minutes before using a fork to loosen the edges and remove the muffins from the pan. Serve with extra barbeque sauce, if desired.

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