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Ground Beef Lo Mein

By: Penny Auclair

"Our home economists modified Penny Auclair's recipe to use up extra cooked ground beef. I tried this when I was going to school full-time and wanted something quick, foolproof and delicious, writes the Amesbury, Massachusetts cook. My family loves it. TIP: For a change, use chicken breasts and chicken gravy instead of ground beef and beef gravy, Penny recommends."

Rate/Review | Read Reviews (46)

Prep Time:
5 Min

Cook Time:
20 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

8 ounces uncooked spaghetti
1/2 pound cooked ground beef
1 (16 ounce) package frozen stir-fry vegetable blend, thawed
1 (12 ounce) jar homestyle beef gravy
1/4 teaspoon reduced-sodium soy sauce
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Directions

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef over medium heat for 2-3 minutes or until heated through. Add the vegetables, gravy, soy sauce, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are crisp-tender. Drain spaghetti; stir into beef mixture.

Footnotes

Nutritional Analysis: 1 cup (prepared with lean ground beef and fat-free gravy) equals 267 calories, 4 g fat (1 g saturated fat), 21 mg cholesterol, 425 mg sodium, 42 g carbohydrate, 4 g fiber, 16 g protein.