Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic (, minced)
  • 1 medium sweet onion (, diced small)
  • 1 pound lean ground beef
  • salt and pepper
  • 2 cups low sodium chicken broth
  • 2 cups Traditional or Marinara pasta sauce
  • 10 ounce can mild diced tomatoes with mild green chilis
  • 16 ounce can mild chili beans ((do not drain or rinse))
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 1/2 cups uncooked elbow macaroni pasta
  • 3/4 cup shredded cheddar cheese
  • 1/4 cup chopped fresh parsley

Instruction

  • Heat olive oil in a large Dutch oven or pot over medium-high. Add onion, garlic, and beef; cook until browned, breaking up into crumbles, stirring frequently, about 3 minutes. Season with salt and pepper to taste. Drain excess fat.
  • Stir in chicken broth, pasta sauce, diced tomatoes with mild green chilis, beans, chili powder, and cumin. Season with a bit more salt and pepper, to taste.
  • Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes, stirring a couple times near the end to prevent sticking.
  • Remove from heat. Stir in the cheese and parsley.
  • Serve immediately, garnished with additional cheese and parsley, if desired.