Saturday was a busy day. Now that I’m able to sit down and relax I feel my back throbbing and know that I over did it. Maybe it was a little over ambitious of me to buy groceries, make a carrot cake and cook dinner all in the same day. Listen to me whine, would you?
While planning out our meals for the week I realized I was one meal short and had to scramble to find something before I went grocery shopping. I found this recipe on www.damndelicious.net (I love this site! All of the recipes look amazing!) and adapted it a little. Most of the same ingredients are in mine, I just added a little more or less of certain things. If you’d like to see the original recipe, click here.
For some reason beans and pasta in the same dish freaks me out. I don’t know why. Actually I do, it’s probably a texture thing. I left the beans in, but I only used one can of light red kidney beans. The original recipe had a thinner sauce, so I added more beef and elbow noodles to soak up more of the sauce and made it into more of a goulash. I also mixed in the cheese instead of just serving it on top. It was delicious and filling, with just the right amount of heat and only took about 30 minutes to make. It was a hit with the fiancé, and I’d definitely make it again.
- 1 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 onion, diced
- 1 lb ground beef
- 32 ounces chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 can light red kidney beans (I didn’t drain or rinse, but you can if you want.)
- 4 teaspoons chili powder (I love chili powder, so add more or less depending on your preference.)
- 1/4 teaspoon of cayenne pepper (I like heat, but you can omit if you’d like.)
- 2 teaspoons cumin
- Kosher salt and freshly ground black pepper, to taste
- 16 ounces uncooked elbow pasta
- 8 ounces block of cheddar, cubed (or grated, it mixed in just fine cubed once it melted.)
- Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic and onions. Cook onions until the start to appear translucent (2-3 minutes). Add ground beef and cook until browned. 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 add in the uncooked pasta. Bring to a boil, cover, reduce heat and simmer until pasta is tender, about 10 to 15 minutes.
- Stir in the cubed (or grated) cheese, cover about 2 minutes until melted and stir to incorporate the cheese throughout.
- Serve immediately.