Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 1 pound ground beef (I use 90% lean)
  • 1/2 cup onion (finely diced)
  • 1 teaspoon garlic (minced)
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 14 1/2 ounce can diced tomatoes (do not drain)
  • 4 cups beef broth
  • 8 ounce can tomato sauce
  • salt and pepper to taste
  • 15 ounce can dark red kidney beans (drained and rinsed)
  • 10 ounces elbow macaroni
  • 1 1/4 cups cheddar cheese (grated)
  • Toppings such as chopped cilantro, diced tomato and minced red onion (optional)

Instruction

  • Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula.
  • Add the onion to the pot and cook for an additional 2-3 minutes. Add the garlic and cook for 30 seconds.
  • Add the chili powder, cumin, tomatoes, beef broth, tomato sauce, salt, pepper, kidney beans and macaroni to the pot. Stir to combine.
  • Bring to a simmer, then cover the pot and cook for 12-13 minutes or until pasta is tender. Uncover the pot and cook for an additional 3-4 minutes.
  • Sprinkle the cheese over the top of the pasta. Let simmer for 2-3 minutes or until cheese is melted. You can cover the pot if needed to help the cheese melt.
  • Top with cilantro, tomatoes and onion if desired, then serve.