I am one of the few Midwestern housewives that doesn't purchase ground beef
"Give me a hand" box mixes (you know....the helper). Shhhhh.
That doesn't mean I am above needing a "helper" in the kitchen once in a while.
Believe me, I have those days just like every other girl where you just don't feel like laying it down for dinner.
You know what I mean?
So...yeah. A one pan meal is a good thing in my book.
So easy, you can make this without a box.
The nice thing is it's on the table in 30 minutes or less and you KNOW what the ingredients are. Sometimes, that's key, right?
Everyone will be happy with this dish.
Look closer, it really is yummy.
1 Tbs canola oil
1 cup finely chopped onion
1 bell pepper, stemmed, seeded, and chopped into small pieces
3 cloves garlic, minced
2 Tbs chili powder
pinch of cayenne pepper (optional)
2 tsp cumin
1 tsp paprika (I used smoked paprika, cause I love it)
1 tsp salt and pepper
1 lb 90% lean ground beef, turkey or chicken
2 cups water
1 (15-oz) can tomato sauce
8 oz (about 2 cups) elbow macaroni or shells
1 cup frozen corn
1 (4.5 oz) can chopped green chiles
3 Tbs chopped fresh cilantro
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack or Pepperjack cheese
avocado, sour cream, and/or hot sauce for serving
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the beef, crumble and cook until no longer pink, about 5-6 minutes.
Add the onion and bell pepper and sauté until softened, 5 to 7 minutes.
Stir in the garlic, chili powder, cumin, cayenne, paprika, and salt and pepper. Cook until fragrant, about 30 seconds.
Stir in the water, tomato sauce, and pasta. Increase heat, cover, and bring to a vigorous simmer. Stirring occasionally, cook until the pasta is tender, 10 to 12 minutes.
Stir in the corn, green chiles, 2 tablespoons of the cilantro, and 1/2 cup of each of the cheeses. Taste and season with salt and pepper as needed. Sprinkle the remaining cheese over the top and cover. Cook until the cheese is melted and everything is bubbly, about 4-6 minutes.
Cool 10 minutes, sprinkle with the remaining tablespoon of cilantro, and serve.
Recipe adapted from: Pink Parsley