Ingredients

The following ingredients have 4 Servings
  • 1 pound ground beef (extra lean)
  • 1 tablespoon ketchup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon hot sauce (such as Sriracha, optional)
  • 1 teaspoon onion powder
  • 3 cloves garlic (minced)
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 8 ounce pasta (such as elbow or shells (2 cups))
  • 3 ½ cups beef broth (low sodium)
  • ½ cup sour cream
  • 1 cup cheddar cheese (shredded)
  • 1 cup mozzarella cheese (shredded)
  • 1 cup Monterey Jack cheese (shredded)
  • 1 tablespoon parsley (chopped, for garnish)

Instruction

  • In a large skillet cook the ground beef over medium heat until it's no longer pink and starts to brown. Drain off any excess fat, if needed. If using extra lean ground beef there won't be any excess fat to drain.
  • Add the ketchup, mustard, hot sauce, onion powder, garlic, salt, pepper and stir everything together.
  • Stir in the pasta and beef broth. Bring to a boil then turn the heat down. Cook for about 15 to 20 minutes or until the pasta is cooked through. Most of the sauce should have been absorbed as well.
  • Stir in the sour cream then the cheeses and cook for another 30 seconds to a minute until the cheese melts.
  • Garnish with parsley and serve.