Ingredients
2tspolive oil
1lbground beef,90% lean
½cuponion,finely diced
1tspgarlic,minced
2tspchili powder
1½tspground cumin
14½ozdiced tomatoes,undrained
4cupsbeef broth
8oztomato sauce
salt and pepper,to taste
15ozdark red kidney beans,drained and rinsed
10ozelbow macaroni
1¼cupscheddar cheese,grated
cilantro,chopped, diced tomato and minced red onion, optional toppings
Preparation
Heat the olive oil in a large pot over medium high heat.
Add the ground beef, then cook for 5 to 6 minutes, breaking up the meat with a spatula.
Add the onion to the pot, then cook for an additional 2 to 3 minutes.
Add the garlic and cook for 30 seconds.
Toss in the chili powder, cumin, tomatoes, beef broth, tomato sauce, salt, pepper, kidney beans and macaroni to the pot. Stir to combine.
Bring to a simmer, then cover the pot to cook for 12 to 13 minutes or until the pasta is tender.
Uncover the pot, then cook for an additional 3 to 4 minutes.
Sprinkle the cheese over the top of the pasta.
Let simmer for 2 to 3 minutes or until cheese is melted.
Top with cilantro, tomatoes and onion, if desired.
Serve warm, and enjoy!
