A savory one-pan dish combining beef, beans, pasta, and melted cheddar for an easy weeknight meal.
# Components:
→ Proteins
01 - 1 lb ground beef (80/20 fat ratio)
→ Vegetables
02 - 1 small yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Pantry
05 - 2 cups uncooked elbow macaroni
06 - 1 can (14.5 oz) diced tomatoes, undrained
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 2 cups beef broth
09 - 2 tbsp tomato paste
10 - 1 tbsp Worcestershire sauce
11 - 1 tbsp yellow mustard
12 - 1 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp ground cumin
15 - 1/2 tsp salt, adjust to taste
16 - 1/4 tsp black pepper
→ Dairy
17 - 1 1/2 cups shredded cheddar cheese
# Preparation Steps:
01 - Heat a large deep skillet over medium-high heat and cook ground beef until no longer pink, breaking it apart with a spoon, about 4-5 minutes. Drain excess fat if needed.
02 - Add diced onion, red bell pepper, and minced garlic to the skillet. Cook, stirring occasionally, until softened, approximately 2-3 minutes.
03 - Stir in tomato paste, Worcestershire sauce, and yellow mustard to coat the meat and vegetables evenly.
04 - Mix in chili powder, smoked paprika, ground cumin, salt, and black pepper until fully combined.
05 - Pour diced tomatoes with juices, kidney beans, uncooked macaroni, and beef broth into the skillet. Stir thoroughly and bring the mixture to a boil.
06 - Reduce heat to low, cover the skillet, and let it simmer for 12-15 minutes. Stir occasionally until the pasta is tender and most liquid absorbed.
07 - Remove the lid, sprinkle shredded cheddar cheese evenly over the top, cover again, and allow the cheese to melt for 2-3 minutes.
08 - Dish portions hot. Optionally garnish with chopped parsley or sliced green onions.
