# Ingredient List:
→ Protein
01 - 1 lb ground beef, turkey, chicken, or plant-based ground meat
→ Aromatics
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
→ Spices
04 - 2 tablespoons chili powder
05 - 1 1/2 teaspoons ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon salt, plus more to taste
08 - 1/2 teaspoon black pepper
→ Sauce Base
09 - 1 can (14.5 ounces) diced tomatoes with juice
10 - 1/2 cup tomato sauce
11 - 2 cups low-sodium beef, chicken, or vegetable broth
→ Pasta
12 - 2 cups dry elbow macaroni or short pasta, gluten-free if needed
→ Cheese
13 - 2 cups shredded sharp or mild cheddar cheese
→ Optional Additions
14 - 1 can (15 ounces) black beans or kidney beans, drained and rinsed
15 - 1 jalapeño, diced
→ Toppings
16 - Sliced green onions
17 - Sour cream
18 - Crushed tortilla chips
19 - Extra shredded cheese
20 - Fresh cilantro
# Directions:
01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground meat and cook until browned, breaking it up with a spoon, approximately 4 to 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Stir to coat the meat and onions evenly with the spices.
04 - Pour in the diced tomatoes with juices, tomato sauce, and broth. Stir well to combine.
05 - Add the dry macaroni and optional beans and jalapeño if using. Stir, bring to a gentle boil, then reduce heat to a simmer.
06 - Cover and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, approximately 10 to 12 minutes.
07 - Turn off the heat. Sprinkle shredded cheddar over the pasta, then stir until melted and the sauce is creamy and smooth.
08 - Taste and adjust seasoning with additional salt or pepper as needed.
09 - Ladle into bowls and add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve hot.
