1poundlean ground beefI used 95% - substitute ground chicken or turkey
2.5cupsbeef brothchicken or vegetable broth work too
28ounce cancrushed tomatoes
14ounce canred kidney beansdrained and rinsed
1tablespoonchili powder
2teaspoonsground cumin
.25teaspooncayenne pepper
0.5teaspoonground black pepper
1teaspoonkosher saltor more to taste
8ounceselbow macaroniuncooked
2.75cupsshredded cheddar cheesea little over 7 ounces
2tablespoonscilantrofinely chopped - to garnish
Instructions
Heat olive oil in a Dutch oven or large pot over medium-high heat. Add onion and garlic and cook until softened, about 3 minutes.
Add the ground beef and cook until no longer pink, breaking it up with a wooden spoon as it cooks.
Pour in the beef stock, tomatoes, beans, macaroni, and spices. Stir to combine and bring up to a simmer.
Reduce heat, cover and cook for 9 minutes, or until the macaroni is cooked al dente. It should be just barely cooked without being soft, with a good amount of liquid remaining.
Turn off heat, leaving the pot on the burner, and stir in half of the grated cheese. Check seasonings and adjust as needed.
Sprinkle remaining cheese over the top and place the lid on top to allow the cheese to melt, about 2 minutes.
Sprinkle with chopped cilantro and serve immediately.
Notes
If using ground beef with a higher fat content, you will need to drain off the fat to prevent your dish from being to greasy.
Do not overcook your pasta! The pasta will continue to cook and absorb the sauce while the cheese is melting. You can always add more time if needed, but you cannot fix mushy pasta if it’s overcooked.
Do not panic if you do not have the exact ingredients, you can improvise with this recipe. My yellow onion was rotten in the middle so I used a red onion. Only have black beans, go ahead and use them.
Adjust the level of spiciness by adding more chili powder, additional cayenne pepper, red pepper flakes, or hot sauce to suit your taste. For a smokey, spicier taste add one tablespoon chipotle powder.
Leftovers: Allow to cool completely then store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a little milk to restore creaminess if needed.
To freeze: Place in an airtight container for up to 2-3 months. Thaw in the refrigerator before reheating.
Top with chopped green onions, a dollop of sour cream, diced tomatoes, avocado slices, and sliced jalapeños, if desired.