One-pan comfort combining ground beef, beans, pasta, and melted cheddar cheese for a satisfying meal.
# Ingredient List:
→ Proteins
01 - 1 lb ground beef (80/20 lean to 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 - 1 ½ cups shredded cheddar cheese
# Steps:
01 - Heat a large deep skillet over medium-high heat. Add ground beef and cook for 4 to 5 minutes, breaking it apart until browned. 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, stirring occasionally.
03 - Mix in tomato paste, Worcestershire sauce, and yellow mustard until ingredients are evenly coated.
04 - Add chili powder, smoked paprika, ground cumin, salt, and black pepper; stir well to blend flavors.
05 - Pour in diced tomatoes with juices, drained kidney beans, uncooked macaroni, and beef broth. Stir thoroughly 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 skillet lid, evenly sprinkle shredded cheddar cheese over the surface. Cover again and let sit for 2 to 3 minutes until cheese melts.
08 - Dish out portions hot. Optionally garnish with chopped parsley or sliced green onions.
