Ingredients
- 1 lb ground pork
- 15 oz canned diced tomatoes - drained
- 15 oz canned kidney beans - drained and rinsed
- 1 ½ cups water
- 8 oz pizza sauce
- ½ cup chopped green bell pepper
- 2 tsp onion powder
- 2 tsp chili powder
- 3 cup egg noodles
- ½ tsp salt
- ¼ tspg ground black pepper
Instructions
- Add 1 lb ground pork to heated cooking oil in a large pot. Cook over medium-high heat until browned through.
- Add 15 oz canned diced tomatoes, 15 oz canned kidney beans, 8 oz pizza sauce, ½ cup green bell pepper, 2 tsp onion powder, 2 tsp chili powder, ½ tsp salt, ¼ tsp ground black pepper, and 1 ½ cups water. Mix ingredients.
- Stir in 3 cup egg noodles. Bring to a boil and reduce to let simmer until the egg noodles are cooked al dente.
- Garnish with shredded mozzarella or parmesan.
Recipe Notes:
How to store leftovers
Refrigerate - Leftover ground pork with noodles can be stored in an airtight container in the fridge for 3-4 days.
Freeze - This recipe can be stored in an airtight container or zip-top freezer bag for 3-4 months.
Reheat - Reheat in the microwave or in the oven.
Nutrition Info
Calories: 387kcal | Carbohydrates: 41g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 1014mg | Potassium: 494mg | Fiber: 6g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 4mg
The nutritional information provided is an estimate and is per serving.
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