This hearty meal is great for big appetites and is a favorite comfort food recipe. Add a little spice to to it with a bit of chili powder or a can of Ro*Tel diced tomatoes & green chilies.
Heat oil in a large pot over high heat. Add garlic and onion and cook for 1 minute. Then add the bell peppers and cook until onion is translucent.
1 tbsp olive oil, 2 cloves garlic, 1 yellow onion, 1 red bell peppers
Add beef and cook, breaking it up as you go.
1 lb 80/20 ground beef
Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
28 oz crushed tomatoes, 14 oz kidney beans, 8 oz elbow macaroni, 2 1/2 cups beef broth
Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid (see video).
Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes (sauce will absorb further during this period).
2 cups cheddar cheese
Sprinkle with coriander, if desired, and serve immediately.
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