Description
A hearty and delicious beef and macaroni casserole that’s perfect for a family meal.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 lb ground beef (you can use ground turkey for a lighter option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and black pepper to taste
- 1 ½ cups shredded cheddar cheese
- 1 tablespoon olive oil
- (Substitution tip: You can use black beans instead of kidney beans. For extra heat, add a pinch of red chili flakes.)
Instructions
- Cook the macaroni according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft.
- Add garlic and cook for about 30 seconds (stir gently so it does not burn).
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in kidney beans, diced tomatoes, tomato sauce, chili powder, paprika, cumin, salt, and pepper. Let it simmer for 10 minutes (stir occasionally so it does not stick).
- Add the cooked macaroni to the skillet and mix well.
- Sprinkle shredded cheddar cheese on top. Cover and let it melt for 2 to 3 minutes.
- Serve warm and enjoy.
Notes
- This casserole can be topped with additional cheese or served with a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg