Ingredients

The following ingredients have 4 Servings
  • 1/2 onion (diced)
  • 1/2 red bell pepper (diced)
  • 1/4 teaspoon garlic powder
  • 3/4 pound ground beef
  • 1 can kidney beans
  • 14.5 ounce fire roasted tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon chili powder
  • 1 1/2 teaspoon cumin
  • 2 cups beef broth
  • 1 cup elbow macaroni (dried)
  • 1 cup velveeta cheese (cubed )

Instruction

  • In a large heavy bottom pot over medium heat begin by heating the olive oil. When it is hot, add the chopped red onion & bell pepper. Saute for about 5 minutes until the veggies start to soften.
  • Add the minced garlic and cook for another minute.
  • Next add the ground beef, breaking it up, stir until browned. Drain the fat.
  • Drain the kidney beans add them to the stock pot along with the can of fire roasted tomatoes.
  • Season by adding all of the spices salt, pepper, paprika, chili powder and cumin. Stir well to combine.
  • Pour in the beef broth and increase the heat to high. Bring the ground meat mixture to a boil then add the pasta and velveeta cheese.
  • Return to a boil over medium high heat and set the timer for 7 minutes. Stir constantly during the entire 7 minutes.
  • Once it gets a good boil going, reduce the heat to medium. It will thicken and become creamy and cheesy.
  • If the pasta isn't cooked after seven minutes, just continue to stir and cook until it is done.