Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • 1 onion (diced)
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground white pepper
  • 1 pound lean ground beef
  • 32 ounces low-sodium chicken broth (store-bought or homemade)
  • 14.5 ounces canned fire roasted diced tomatoes (1 can)
  • 1 cup cooked pinto beans
  • 1 cup cooked chili beans
  • 10 ounces dry macaroni noodles (⅝ box)
  • 1 cup shredded cheddar cheese
  • Fresh parsley (optional, for garnish)

Instruction

  • In a medium pot, add the olive oil, garlic, and diced onion and sauté for 2 minutes.
  • Add seasonings and ground beef and cook until brown, about 4-5 minutes.
  • Stir in the chicken broth, diced tomatoes, pinto beans and chili beans. Bring the mixture to a simmer, stirring frequently.
  • Once the mixture is simmering, add in the macaroni noodles and bring to a boil. Once the mixture is boiling, reduce back to a simmer and cook for 12-15 minutes, or until noodles are fully cooked.
  • Remove from heat, top with cheese, and let it rest (do not stir) until the cheese is melted. About 3 minutes.
  • Scoop into bowls and sprinkle with extra cheese if desired and garnish with fresh parsley.