Ingredients
- 1 lb ground beef or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups elbow macaroni (uncooked)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups beef broth (or water with bouillon)
- 1 can (15 oz) kidney beans or black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 1/2 cups shredded cheddar cheese
- Optional toppings: red pepper flakes, hot sauce, chopped green onions, sour cream, jalapeños
Instructions
- In a large pot, brown ground beef over medium heat. Drain excess fat.
- Add chopped onion and garlic; sauté until soft and fragrant.
- Stir in chili powder, cumin, paprika, salt, and pepper to season the meat.
- Add diced tomatoes, tomato sauce, beef broth, and beans. Bring to a simmer.
- Stir in dry macaroni, cover, and cook over medium-low heat for 10–12 minutes, stirring occasionally, until pasta is tender.
- Stir in shredded cheddar cheese until melted and creamy.
- Serve hot with desired toppings like green onions, sour cream, or jalapeños.
Notes
- Use ground turkey or lentils for a lighter or vegetarian version.
- Add corn or bell peppers for extra veggies.
- For a Tex-Mex twist, use taco seasoning and top with crushed tortilla chips.
- Turn it into a baked casserole by broiling with extra cheese on top.
- Freeze in portions for easy future meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
