A savory skillet meal with ground beef, macaroni, beans, and cheesy goodness, perfect for busy nights.
# Components:
→ Proteins
01 - 1 lb ground beef (80/20 fat content preferred)
→ 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 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt, adjust to taste
16 - 1/4 teaspoon black pepper
→ Dairy
17 - 1 1/2 cups shredded cheddar cheese
# Method:
01 - Heat a large deep skillet over medium-high heat and cook the ground beef for 4 to 5 minutes, breaking into crumbles until browned. Drain excess fat if needed.
02 - Add diced onion, red bell pepper, and minced garlic to the skillet and sauté for 2 to 3 minutes until vegetables are softened.
03 - Stir in tomato paste, Worcestershire sauce, and yellow mustard until meat and vegetables are evenly coated.
04 - Mix in chili powder, smoked paprika, ground cumin, salt, and black pepper to combine fully.
05 - Pour diced tomatoes with juices, kidney beans, uncooked pasta, and beef broth into the skillet, stirring well and bringing to a boil.
06 - Reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally until the pasta is tender and most liquid is absorbed.
07 - Remove lid, sprinkle shredded cheddar cheese evenly over the mixture, then cover again and let stand for 2 to 3 minutes until cheese melts.
08 - Dish out the skillet contents while hot; optionally garnish with chopped parsley or sliced green onions.
