Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon unsalted butter
  • 1 small onion (diced)
  • 1 bell pepper (diced)
  • 16 ounces ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 tablespoon worcestershire sauce
  • 20 ounces beef broth
  • 8 ounces elbow macaroni (uncooked)
  • 1/2 cup sour cream (*)
  • 4 ounces monterey jack cheese (freshly shredded)

Instruction

  • Heat a sauté pan over medium heat. Add butter. When melted, add diced onion and pepper to pan. Cook until veggies begin to turn brown around the edges, about 3 to 4 minutes.
  • Crumble ground beef into the pan and use a spatula to break beef into small pieces. Allow to cook, undisturbed, until you see brown, crisp edges on the ground beef. Flip over and redistribute, allowing the other side to brown. (Optionally, drain any excess grease from the pan at this time).
  • Add salt, garlic powder, pepper, worcestershire sauce, beef broth, and pasta to pan. Stir to combine. 
  • Bring to a simmer, cover, and reduce heat to low. Cook your pasta to "al dente" according to your pasta's package directions.
  • Remove lid. Most of the liquid should be absorbed. Add sour cream and shredded cheese to pan. Stir until cheese has melted. Remove from heat and allow to set for five minutes to allow sauce to thicken (pasta will continue to absorb liquid as it stands).