Two favorite comfort foods come together in this super easy, one-pot dish that the whole family will go crazy for!
Active Time
10m
Inactive Time
10m
Total
30m
Ingredients
2 tablespoon butter
4 cloves garlic, minced
2 onions, diced
1 lb. ground beef
6 cups (1.5 cartons) chicken broth
1 (14.5-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can white kidney beans, drained and rinsed
1 (14.5-ounce) can red kidney beans, drained and rinsed
4 teaspoons chili powder
3 teaspoons cumin
Kosher salt and freshly ground black pepper, to taste
1 lb. uncooked elbows pasta
8 oz cheddar cheese, shredded
Directions
Heat butter in a large skillet or Dutch oven over medium high heat. Add garlic, and onion. Saute until onions are translucent. 3-5 minutes.
Add ground beef, and cook until browned, making sure to crumble the beef as it cooks. Drain excess fat.
Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.