A hearty one-pan dish combining ground beef, beans, macaroni, and cheddar cheese for busy nights.
# What You'll Need:
→ Proteins
01 - 1 pound ground beef (80/20 fat content)
→ 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 ounces) diced tomatoes, undrained
07 - 1 can (15 ounces) 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, or to taste
16 - 1/4 teaspoon black pepper
→ Dairy
17 - 1 1/2 cups shredded cheddar cheese
# Steps to Follow:
01 - Heat a large deep skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 4 to 5 minutes. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and minced garlic to the skillet. Cook, stirring occasionally, until softened, about 2 to 3 minutes.
03 - Stir in tomato paste, Worcestershire sauce, and yellow mustard, coating the meat and vegetables evenly.
04 - Add chili powder, smoked paprika, ground cumin, salt, and black pepper. Mix thoroughly to combine.
05 - Pour in diced tomatoes with their juices, kidney beans, uncooked elbow macaroni, and beef broth. Stir well and bring the mixture to a boil.
06 - Reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the macaroni is cooked through and most liquid is absorbed.
07 - Remove lid, evenly sprinkle shredded cheddar cheese on top. Cover again and let stand for 2 to 3 minutes until cheese is fully melted.
08 - Serve hot. Optionally garnish with chopped parsley or sliced green onions.
