Description
A creamy and hearty one pot dish featuring elbow macaroni, ground beef, and a blend of spices, perfect for comfort food lovers.
Ingredients
Scale
- 1 lb Ground beef
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 2 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 cup Tomato sauce
- 1 can Diced tomatoes
- 1 can Kidney beans (drained and rinsed)
- 2 cups Beef broth
- 2 cups Elbow macaroni
- 2 cups Shredded cheddar cheese
- 1/4 cup Fresh cilantro (or parsley)
Instructions
- Brown the Beef: Heat your large pot or Dutch oven over medium heat. Add the ground beef, breaking it apart with your wooden spoon. Cook until it’s browned and crumbly, about 5-7 minutes. Drain excess fat if necessary.
- Add Aromatics: Toss in the diced onion and minced garlic. Sauté for 2-3 minutes until the onion softens and becomes translucent.
- Spice It Up: Sprinkle in the chili powder, ground cumin, salt, and black pepper. Stir well and cook for another minute.
- Combine the Tomatoes: Pour in the tomato sauce and canned diced tomatoes. Stir to combine.
- Pour in the Broth: Slowly add the beef broth and bring to a gentle boil, then reduce to a simmer.
- Pasta Time: Stir in the elbow macaroni, cover the pot and cook for 8-10 minutes, or until al dente.
- Cheesy Finish: Remove from heat and stir in the shredded cheddar cheese until melted.
- Garnish and Serve: Top with fresh cilantro or parsley and serve hot.
Notes
Make ahead by prepping the beef and vegetables in advance. Variation options include adding jalapeños for spice or using whole grain pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 4g
- Sodium: 1100mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg