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Ingredients
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- 1 Tablespoon vegetable oil
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 teaspoons garlic powder
- 2 Tablespoons chili powder
- 2 teaspoons mustard powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 14.5 ounces diced tomatoes (1 can)
- 8 ounces tomato sauce (1 can)
- 15 ounces kidney beans (1 can, drained and rinsed)
- 2 ½ cups beef broth
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- 1 cup shredded Colby jack cheese
- Sliced green onion (optional, for garnish)
Instructions
- Heat vegetable oil in a large pot over medium-high heat.
- Add ground beef, onion, and bell pepper; sauté until beef is browned.
- Stir in garlic powder, chili powder, mustard powder, cumin, smoked paprika, salt, and black pepper.
- Pour in diced tomatoes, tomato sauce, kidney beans, and beef broth; bring to a boil.
- Stir in uncooked elbow macaroni; reduce heat, cover, and simmer for 12-15 minutes.
- Remove from heat and stir in shredded cheddar and Colby jack cheeses until melted.
- Serve warm, garnished with sliced green onions if desired.
Notes
Use a mix of cheeses for extra creaminess.
Adjust seasoning for more heat as desired.
For a vegetarian option, substitute ground beef with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: One-pot cooking
- Cuisine: American
Nutrition
- Calories: 570
- Sugar: 6
- Sodium: 1050
- Fat: 29
- Saturated Fat: 15
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 57
- Fiber: 5
- Protein: 28
- Cholesterol: 80