One-pan meal with beef, beans, pasta, and melted cheddar cheese, perfect for busy evenings.
# What you'll need:
→ Proteins
01 - 1 pound 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-ounce) can diced tomatoes, undrained
07 - 1 (15-ounce) 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
# Method:
01 - Heat a large, deep skillet over medium-high heat. Cook ground beef, breaking it apart with a spoon, until thoroughly browned, approximately 4 to 5 minutes. Drain excess fat if needed.
02 - Add diced onion, bell pepper, and minced garlic to the skillet. Sauté for 2 to 3 minutes until the vegetables soften.
03 - Stir in tomato paste, Worcestershire sauce, and yellow mustard, blending thoroughly to coat the meat and vegetables evenly.
04 - Mix in chili powder, smoked paprika, ground cumin, salt, and black pepper. Combine well to ensure even seasoning.
05 - Pour diced tomatoes with their juices, kidney beans, uncooked macaroni, and beef broth into the skillet. Stir thoroughly and bring the mixture to a boil.
06 - Reduce heat to low, cover, and simmer for 12 to 15 minutes. Stir occasionally until pasta is tender and most of the liquid is absorbed.
07 - Remove the lid, sprinkle shredded cheddar cheese evenly on top, then cover again. Let sit for 2 to 3 minutes until the cheese has melted.
08 - Dish out while hot. Optionally garnish with chopped parsley or sliced green onions before serving.
