Description
A hearty and comforting casserole made with ground beef, beans, and macaroni, topped with melted cheddar cheese.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup uncooked elbow macaroni
- 2 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
Instructions
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the diced tomatoes, kidney beans, corn, uncooked macaroni, beef broth, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the macaroni is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
- Remove from heat and sprinkle shredded cheddar cheese on top. Cover for an additional 5 minutes to melt the cheese.
- Serve warm and enjoy!
Notes
- For a spicier kick, add a diced jalapeño or a teaspoon of red pepper flakes.
- You can substitute ground turkey or chicken for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg