Moroccan Beef Noodle Skillet

Consider this a healthy alternative to Hamburger Helper. It’s easy to make and so much better for you then the stuff you get in a box with an ingredients list full of words you don’t understand. Give this a try and you will be hooked on how easy it is to make. Also a great recipe for those activity evenings that have us rushing out the door, or pair it with a beer and you have a quick hearty meal for one. I made this the other day for lunch for the munchkins and they gobbled it up.

I’m doing lots of experimenting this week with my new spice from The Missing Ingredient, a Vancouver based company who offers a monthly food subscription service. I love the box of goodies they’ve bestowed upon me this month. I talk more about them in my last post Ras el hanout Roasted Cauliflower with Chick Peas.

There are a variety of ways to serve this dish. You can stuff a potato, toss into a pita with some veggies, put in a soft or hard shell taco with your favourite fixins, put it in a wrap with cheese, hollow out a small bun and dollop some into it sloppy joe style, or mix it with your favourite noodles or rice. When I made it I cooked up some shell noodles, saved a cup of the pasta water and mixed the pasta with the burger. I added in about half a cup of the cooking water to marry it all together.

Important to remember you can make this dish with any spice. Albeit a packet of taco, fajita or burrito seasoning, chili powder or  really any spice blend you have tucked away in your cabinet. You could also substitute ground lamb, pork, chicken or turkey…even ground round (veggie cuisine). So many options can make this a new dish every week!

This dinner in a hurry is ready in less than 30 minutes.

Moroccan Beef Noodle Skillet

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Course: dinner, lunch

Author: Wanda Baker

Ingredients

• 1 lb lean ground beef
• 2 stalks celery small dice
• 1/2 green pepper small dice
• 1/2 small onion small dice
• 1/4 cup frozen peas
• 1 tsp Ras el hanout spice
• 1/2 tsp cumin
• 3 tbsp tomato puree or sauce
• salt and pepper
• 1 cup water
• oil

Instructions

• Put pan over medium high heat and add a drizzle of oil.
• Toss in your ground beef and break it up. Let it simmer until all the fat is starting to cook off, then add your celery, green pepper and onion. Reduce to a simmer. Let cook until the meat starts to brown. Remember there is flavour in the brown!
• Once your vegetables start to soften, add in your spices, tomato puree, and a pinch of salt and pepper. Cook for a few minutes.
• Stir in your water and frozen peas, and let mixture simmer until most of water is absorbed.
• Toss it with your favourite cooked pasta or serve in any of the variations offered above.

Notes

Moroccan Ras de hanout is a combination of many spices. If you can not find this blend in your area, substitute with an equal mixture of the following spices: 1/4 ginger, cloves, coriander, turmeric, cinnamon and paprika. Or you can simply use any spice blend you have for this dish.