Comforting skillet dish with ground beef, macaroni, tomatoes, beans, and melted cheddar cheese.
# Components:
→ Proteins
01 - 1 lb ground beef (80/20)
→ Vegetables
02 - 1 small yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Pantry
05 - 2 cups elbow macaroni, uncooked
06 - 1 can (14.5 oz) diced tomatoes, undrained
07 - 1 can (15 oz) 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 and cook ground beef until browned, breaking it apart with a spoon, about 4 to 5 minutes. Drain excess fat as needed.
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, coating the meat and vegetables evenly.
04 - Add chili powder, smoked paprika, ground cumin, salt, and black pepper; blend to combine all flavors.
05 - Pour in 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 the skillet, and simmer gently for 12 to 15 minutes, stirring occasionally, until pasta is cooked and liquid is mostly absorbed.
07 - Remove lid and sprinkle shredded cheddar cheese evenly over the mixture; cover again and let stand for 2 to 3 minutes until cheese melts.
08 - Serve immediately, optionally garnished with chopped parsley or sliced green onions.
