Serves: 5–6
Prep + cook time: ~25 minutes
Style: easy comfort food, one pot
Ingredients
Main
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 500 g lean ground beef
- 800 g canned crushed tomatoes
- 420 g canned red kidney beans, drained and rinsed
- 2½ cups (625 ml) beef stock (or chicken stock)
- 250 g uncooked elbow macaroni
- 200 g shredded cheese (cheddar or similar melting cheese)
- Fresh cilantro or parsley, for garnish (optional)
Seasoning
- ½ tsp cayenne pepper (adjust to taste)
- 2 tsp paprika
- 2 tsp ground cumin
- 1½ tsp onion powder
- 1 tsp dried oregano
- ½ tsp black pepper
- 1¼ tsp salt (or to taste)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook for about 1 minute until fragrant. Stir in the bell pepper and cook another 1–2 minutes, until softened.
- Add the ground beef and cook, breaking it up with a spoon, until browned all over.
- Sprinkle in all the spices and stir well so the meat is evenly coated. Pour in the crushed tomatoes, stock, and kidney beans. Mix to combine.
- Add the uncooked pasta directly to the pot. Bring everything to a gentle boil, then cover and cook for about 12 minutes, stirring once or twice, until the pasta is al dente and most of the liquid has been absorbed.
- Turn off the heat and stir in half of the shredded cheese until the sauce becomes creamy. Taste and adjust seasoning if needed.
- Sprinkle the remaining cheese over the top, cover the pot, and let it sit for 2 minutes until the cheese melts.
- Serve hot, topped with fresh herbs if desired.
Notes
- Works well with other ground meats like turkey or beef-pork mix.
- Adjust cayenne for milder or spicier flavor.
- Thickens even more as it rests — perfect for leftovers.
