I am sure there isn't a cookout there who doesn't appreciate a one pot meal - particularly when it comes time to do the dishes. Of course, the ease and convenience of the clean up would be pointless if the meal tasted like crap. Well, even if this recipe wasn’t easy and convenient, I’d be making it just for it’s “delicious factor” alone!
There you go . . .
I apologize in advance for the crappy pic - I should have known not to use my old iPad. SIGH
Cheesy Chili Macaroni
8 oz whole wheat macaroni noodles
1lb extra lean ground beef (96% lean, 4% fat)
1 medium yellow onion, finely chopped
1 15oz can tomato sauce
2 cups fat free beef broth
5 cloves garlic, minced
1 tbsp cumin
1 tbsp chili powder
1 tsp olive oil
1 cup reduced fat Mexican cheese blend
Salt and pepper to taste
Heat oil in a large, non-stick skillet over medium high heat
Add in the onion and garlic, and cook until onion is translucent, about 2 minutes.
Add the ground beef and cook, breaking the meat up with a wooden spoon as it cooks through, until it’s no longer pink.
Stir in cumin, chili powder, and salt and pepper. Then add in the tomato sauce, and mix well.
Mix in the macaroni noodles and beef broth. Stir well to mix. Cover and cook, stirring occasionally, until pasta is tender, about 10 minutes.
Remove the skillet from the heat, uncover, and then top with cheese. Let rest a few minutes until cheese melts. Serve immediately.