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1 lb ground beef
½ cup chopped onion
1 clove garlic, minced
1 (8 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz) can kidney or pinto beans, rinsed and drained
1½ teaspoons ground cumin
2½ teaspoons chili powder
¼ teaspoon black pepper
1 teaspoon salt
2 cups elbow macaroni
2 cups shredded cheddar cheese


• In a large pot, brown the beef and onion. Add the garlic and cook for about 3 minutes. Drain excess liquid. Add the tomato sauce, diced tomatoes, beans, cumin, chili powder, pepper and salt. Stir to combine. Add in the dry macaroni and bring to a boil. Lower the temperature to a simmer and cook for 15-20 minutes or until pasta is cooked. Be careful not to overcook the pasta. Add more salt and pepper if desired

• Before serving, add in the cheese and mix until it melts. Top with sour cream and additional cheese if desired.

Serve hot and enjoy!


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