Comforting skillet dish with ground beef, macaroni, spices, and melted cheddar cheese.
# Ingredient list:
→ Proteins
01 - 1 pound ground beef (80/20)
→ 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 tablespoons tomato paste
10 - 1 tablespoon Worcestershire sauce
11 - 1 tablespoon yellow mustard
12 - 1 teaspoon chili powder
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon ground cumin
15 - ½ teaspoon salt, or to taste
16 - ¼ teaspoon black pepper
→ Dairy
17 - 1½ cups shredded cheddar cheese
# Cooking steps:
01 - In a large, deep skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon, about 4 to 5 minutes. Drain excess fat if needed.
02 - Add diced onion, red bell pepper, and minced garlic to the skillet. Cook for 2 to 3 minutes until softened.
03 - Stir in tomato paste, Worcestershire sauce, and yellow mustard, coating the beef and vegetables evenly.
04 - Mix in chili powder, smoked paprika, ground cumin, salt, and black pepper until combined.
05 - Pour in diced tomatoes with juices, kidney beans, uncooked macaroni, and beef broth. Stir to combine and bring to a boil.
06 - Reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally until pasta is tender and most liquid is absorbed.
07 - Remove lid and evenly sprinkle shredded cheddar cheese on top. Cover again and let sit for 2 to 3 minutes until cheese melts.
08 - Serve hot, optionally garnished with chopped parsley or sliced green onions.
