Description
A quick and hearty meal combining ground beef, beans, pasta, and a spicy sauce in one pot. Perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 pound ground beef
- 1–2 tablespoons chili powder, to taste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 cup beef broth
- 8 ounces uncooked elbow macaroni
- 1 cup shredded cheddar cheese (or Monterey Jack), divided
- 1 cup shredded mozzarella cheese, divided
- Salt and pepper, to taste
Instructions
- Warm the olive oil over medium heat in a large pot or Dutch oven.
- Add the diced onion and cook until soft.
- Add the garlic and chopped pepper, and cook until fragrant.
- Add the ground beef and cook until browned, breaking it up with a wooden spoon.
- Add the chili powder, cumin, and paprika, and cook for 1-2 minutes, stirring constantly.
- Mix in the crushed tomatoes, tomato sauce, kidney beans, and beef broth, and bring to a boil.
- Add the uncooked elbow macaroni, stir, and reduce the heat to medium.
- Simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
- Remove pot from heat, and add 1/2 cup cheddar cheese and 3/4 cup mozzarella while stirring until melted.
- Sprinkle remaining cheese on top, cover for 2 minutes until melted, then serve hot.
Notes
Use medium heat to prevent burning the beef. Adjust chili powder for desired spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg