A delicious and easy one-pan recipe combining ground beef, elbow macaroni, and a spicy chili garlic flavor.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to taste)
1 can (14.5 ounces) diced tomatoes, undrained
2 cups beef broth
2 cups elbow macaroni
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley (for garnish)
Instructions
In a large skillet or pan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
Stir in the diced tomatoes, beef broth, elbow macaroni, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the macaroni is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
Once cooked, remove from heat and sprinkle the shredded cheddar cheese on top. Cover for a few minutes until the cheese melts.
Garnish with chopped parsley before serving.
Notes
For a creamier texture, stir in 1/2 cup of sour cream or cream cheese just before serving.
Substitute ground turkey or chicken for a leaner option, and adjust the seasoning to taste.