One-pan dish blending ground beef, pasta, beans, and melted cheddar for a hearty dinner.
# 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 (14.5 oz) can diced tomatoes, undrained
07 - 1 (15 oz) can 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 - ½ tsp smoked paprika
14 - ½ tsp ground cumin
15 - ½ tsp salt, or to taste
16 - ¼ tsp black pepper
→ Dairy
17 - 1½ cups shredded cheddar cheese
# Directions:
01 - Heat a large deep skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon for 4 to 5 minutes. Drain excess fat as needed.
02 - Add diced onion, red bell pepper, and minced garlic to the skillet. Sauté for 2 to 3 minutes until softened and fragrant.
03 - Stir in tomato paste, Worcestershire sauce, and yellow mustard, ensuring the meat and vegetables are evenly coated.
04 - Mix in chili powder, smoked paprika, ground cumin, salt, and black pepper, blending thoroughly.
05 - Pour in diced tomatoes with their juices, kidney beans, uncooked elbow macaroni, and beef broth. Stir well and bring to a boil.
06 - Reduce heat to a simmer, cover the skillet, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed.
07 - Remove the lid, evenly sprinkle shredded cheddar cheese over the surface, cover again, and let it sit for 2 to 3 minutes until the cheese melts.
08 - Dish out portions hot. Optional garnishes include chopped parsley or sliced green onions.
