Comforting skillet featuring ground beef, macaroni, beans, and melted cheddar for a hearty meal.
# What You Need:
→ Proteins
01 - 1 lb ground beef (80/20 fat ratio 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 (14.5 oz) can diced tomatoes, undrained
07 - 1 (15 oz) can 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:
01 - In a large deep skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon, about 4 to 5 minutes. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and minced garlic to the skillet. Cook for 2 to 3 minutes until softened.
03 - Stir in tomato paste, Worcestershire sauce, and yellow mustard, ensuring all ingredients are well coated.
04 - Sprinkle chili powder, smoked paprika, ground cumin, salt, and black pepper over the mixture. Stir thoroughly to combine.
05 - Pour in canned diced tomatoes with juices, kidney beans, uncooked elbow macaroni, and beef broth. Stir well and bring to a boil.
06 - Reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until macaroni is tender and most liquid is absorbed.
07 - Remove the lid, evenly sprinkle shredded cheddar cheese on top, cover again, and let sit for 2 to 3 minutes until cheese is melted.
08 - Serve immediately, optionally garnished with chopped parsley or sliced green onions.
