Ingredients
Main Ingredients
- 1 pound lean ground beef
- 3/4 cup chopped onion
- 15 oz black beans (rinsed and drained)
- 14.5 oz diced fire-roasted tomatoes (undrained)
- 8 oz tomato sauce
- ½ cup dried elbow macaroni (2 ounces)
- 1 cup beef broth (low sodium)
- 4 oz diced green chile peppers (drained)
- 2 teaspoons chili powder
- 1/2 teaspoon garlic salt
Toppings
- 1/2 cup shredded marbled cheddar cheese
- 1/4 cup diced green onions
Instructions
- Cook Meat and Onion: In a large skillet over medium heat, cook the lean ground beef and chopped onion until the beef is browned and the onions are tender. Drain off any excess fat to keep the dish leaner.
- Add Remaining Ingredients: Stir in the rinsed and drained black beans, undrained diced fire-roasted tomatoes, tomato sauce, uncooked elbow macaroni, low sodium beef broth, diced green chile peppers, chili powder, and garlic salt. Mix well to combine all ingredients evenly.
- Simmer Until Tender: Bring the mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer for about 20 minutes, stirring occasionally, until the macaroni is tender and fully cooked.
- Finish with Cheese and Garnish: Remove the skillet from heat. Sprinkle shredded marbled cheddar cheese evenly over the top. Cover again and let stand for about 2 minutes until the cheese melts. Garnish with diced green onions before serving to add fresh flavor and color.
Notes
- For a spicier kick, use hot diced green chile peppers or add extra chili powder.
- You can substitute ground turkey or chicken for a lighter version.
- Ensure to stir occasionally during simmering to prevent pasta from sticking to the bottom of the skillet.
- If the mixture becomes too thick, add a little more beef broth to reach desired consistency.
- To make this recipe vegetarian, replace ground beef with cooked lentils or plant-based meat alternatives and use vegetable broth instead of beef broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
