This is so flavorful and delicious! It is a quick and easy weeknight meal that you can fix in 30 minutes.
- 1 1/2 lbs. ground beef
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 6 garlic cloves, minced
- 2 cups elbow macaroni
- 1 (29-oz) can tomato sauce
- 2 cups low-sodium chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese
Cook beef in a large nonstick skillet or a dutch oven over medium-high heat, until no longer pink. Drain beef, leaving 2 tablespoons fat in skillet, and reserve. Add onion, red pepper and garlic to fat in skillet and cook, covered, until softened.
Add macaroni, tomato sauce, broth, oregano, paprika, salt and reserved beef to skillet and bring to boil. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender. Sprinkle with cheese. Serve.
Serves 4 to 6.
Make sure you use a large skillet or a pan that is big enough to hold it all.
“Under the protecting shadow of God’s wing, the little shadows of life lose their terror.”