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Ingredients
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- 2 teaspoons olive oil
- 1 pound lean ground beef
- ¼ cup tomato paste
- 1–½ teaspoons kosher salt (more to taste)
- ½ teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 5 cups beef broth (or water), more as needed
- 1 pound elbow pasta
- 4 ounces shredded sharp cheddar cheese
- ⅓ cup sour cream (more to taste)
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium heat until shimmering.
- Add lean ground beef and pinch of kosher salt; cook until no longer pink.
- Stir in tomato paste, kosher salt, black pepper, garlic powder, and paprika for 1-2 minutes.
- Pour in beef broth and bring to a boil.
- Add elbow pasta and cook according to package instructions, stirring occasionally.
- Turn off heat and mix in shredded cheddar cheese and sour cream; let thicken for five minutes.
- Garnish with fresh parsley and serve warm.
Notes
Adjust seasoning to taste by adding more salt or pepper.
For spiciness, consider adding red pepper flakes or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-pot
- Cuisine: American
Nutrition
- Calories: 500
- Sugar: 2
- Sodium: 800
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
- Cholesterol: 75