A filling skillet dish combining beef, macaroni, tomatoes, and cheese for a weeknight favorite.
# Components:
→ Proteins
01 - 1 lb ground beef (80/20 lean-to-fat ratio)
→ 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 tbsp tomato paste
10 - 1 tbsp Worcestershire sauce
11 - 1 tbsp yellow mustard
12 - 1 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp ground cumin
15 - 1/2 tsp salt, or to taste
16 - 1/4 tsp black pepper
→ Dairy
17 - 1 1/2 cups shredded cheddar cheese
# Directions:
01 - Heat a large deep skillet over medium-high heat. Cook ground beef, breaking apart with a spoon, until fully browned, about 4 to 5 minutes. Drain excess fat if needed.
02 - Add diced onion, red bell pepper, and minced garlic to the skillet. Cook while stirring for 2 to 3 minutes until softened.
03 - Stir in tomato paste, Worcestershire sauce, and yellow mustard, evenly coating the beef and vegetables.
04 - Mix in chili powder, smoked paprika, ground cumin, salt, and black pepper until well combined.
05 - Pour in diced tomatoes with juices, kidney beans, uncooked elbow macaroni, and beef broth. Stir thoroughly and bring the mixture to a boil.
06 - Reduce heat to a simmer, cover, and cook for 12 to 15 minutes, stirring occasionally, until macaroni is tender and liquid is mostly absorbed.
07 - Remove lid. Sprinkle shredded cheddar cheese evenly over the top. Cover again and allow to sit for 2 to 3 minutes until cheese melts.
08 - Dish out while hot. Optionally garnish with chopped parsley or sliced green onions.
