Ingredients:
- 1 tbsp olive oil
- 2 garlic cloves
- 1 onion
- 1 bell pepper
- 1lb ground beef
- 28 oz crushed canned tomato
- 2 ½ cups beef broth
- 8oz elbow macaroni pasta
- 2 cups shredded cheese (Cheddar, Monterey Jack)
- Salt/Pepper/Chili Powder to taste
Instructions:
- Heat oil in a large pot over high heat. Add garlic and onion and cook for 1 minute. Then add bell pepper and cook until onion is translucent.
- Add beef and cook, breaking it up as you go. Once the beef is cooked, add the remaining ingredients except the cheese. Stir, bring to a simmer, then turn the heat down to medium.
- Cover and cook for 12 minutes or until the macaroni is cooked. It should be saucy but not tons of liquid.
- Turn the stove OFF but leave the pot on the stove. Stir in half the cheese. Adjust salt, pepper, and chili powder to taste. Top with the remaining cheese, put the lid back on, and leave until the cheese melts.
- Serve hot and enjoy!
This is a nice family-style one-dish meal that could easily be tweaked to suit your family's tastes by using a different kind of cheese. Enjoy!
Fun fact: Raspberries are a member of the rose family.