Description
A hearty cheesy beef pasta dish that is sure to satisfy!
Ingredients
Scale
- 2 cups elbow macaroni
- 1 pound ground beef
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 2 teaspoons cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ¼ teaspoon cayenne powder
- 1 ½ teaspoons salt
- 5 cloves garlic, minced
- 2 cups beef stock
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained
- 4 ounces green chiles
- 1 (15 ounce) can tomatoes, not drained
- 3 ½ cups cheddar cheese, shredded (divided)
Instructions
- Cook the pasta to al dente according to the pkg directions. Drain and set aside.
- Heat a large pot or extra-deep skillet on medium-high heat. Add the ground beef and cook for 2-3 minutes. Then add the onion and red bell peppers and cook until browned. Drain any extra fat.
- Add in the cumin, chili powder, paprika, garlic powder, oregano, cayenne pepper, salt, and minced garlic and cook for another minute.
- Add in the beef stock, tomato sauce, kidney beans, green chiles, and diced tomatoes. Simmer on medium-low for 10-15 minutes.
- Fold in the cooked pasta and 2 cups of the shredded cheese until everything is coated. Sprinkle the remaining cheese on top.
- Reduce the heat to low, and place a lid or aluminum foil over the top and let it sit for 5 minutes for the cheese to melt.
- Serve with crusty bread or cornbread and enjoy!
Notes
- This dish is perfect for leftovers, as the flavors deepen overnight.
- Try adding different vegetables or beans for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg