Ingredients
Scale
- 1 pound 90-93% lean ground beef
- 1/2 cup chopped onion
- 4 cups beef broth
- 15 ounce can petite diced tomatoes
- 15 ounce can tomato sauce
- 1 1/2 Tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 8 ounces uncooked elbow macaroni (about 2 cups)
- For serving: shredded cheddar cheese, sour cream, etc.
Instructions
- Add the ground beef and onion to a large soup pot and place it over medium-high heat. Break the beef apart with a wooden spoon. Cook for 6-7 minutes, stirring occasionally, until the beef is browned and the onions are soft.
- Add the broth, diced tomatoes (with their juices), tomato sauce, chili powder, cumin, garlic powder, salt, sugar, and pepper to the beef. Stir well. Bring the liquid to a simmer.
- Add the macaroni. Simmer, stirring occasionally, until the pasta is tender, about 12 minutes.
- Serve topped with shredded cheddar, sour cream, etc.
Notes
- Stir the macaroni occasionally to prevent sticking.
- Elbow macaroni works best for this recipe.
- Pre-shredded cheese can be used, but freshly shredded melts better.
- If the sauce is too thick, add a little broth or water. If too thin, simmer longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg