1-1/2 cups uncooked whole wheat elbow pasta
1 lb pound lean ground beef (90% lean)
2 tablespoons finely chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes
2 tablespoons dill pickle relish
2 tablespoons prepared mustard
2 tablespoons ketchup
1 tbsp tomato paste
1 teaspoon steak seasoning
3/4 cup shredded reduced-fat cheddar cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.
Stir in the tomatoes, relish, mustard, ketchup, tomato paste, and steak seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.
Editor's Note: This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.
This recipes is great with some finely diced yellow squash and baby bella tomatoes added in with the onion.