Ingredients :
- 1 pound ground beef
- 1 large onion peeled and chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 can kidney beans undrained
- 1 can diced tomatoes undrained
- 1 can tomato paste
- 1 can diced green chiles undrained
- 1 1/2 cups elbow macaroni or any small pasta
- 1 1/4 cups water
- Salt and freshly ground black pepper
- 2 cups shredded cheese and sour cream, thinly sliced scallions, and hot sauce, for serving
Directions :
- In a Dutch oven or large pot over medium-high heat, add beef and onion. Cook until beef is browned, about 5 minutes. Drain well.
- Stir in garlic, chili powder, and cumin until fragrant, about 30 seconds. Stir in kidney beans, diced tomatoes with juice, tomato paste, green chiles with juice, macaroni, water, 1 teaspoon salt, and ½ teaspoon of pepper.
- Cover and simmer until macaroni is almost cooked, about 10 minutes. Uncover and cook until macaroni is tender and sauce has thickened slightly, about 3 to 5 minutes longer, then season to taste with salt and pepper (I like an additional ¼ teaspoon salt). Serve with shredded cheese, sour cream, scallions, and hot sauce if desired.
