Ingredients
- 1 to 2 tablespoons oil
- 1 medium yellow onion, chopped
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon salt (divided)
- Pepper
- 4 garlic, cloves minced
- 1 tablespoon brown sugar (packed)
- 1 pound lean ground beef
- 2 cup water (I used half water and half beef broth)
- 1 can (15 ounce) tomato sauce (don't use crushed tomatoes)
- 8 ounces dry elbow macaroni (about 2 cups)
- 8 ounces shredded cheese (Mexican Cheese Blend)
How to Make
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Step 1: In a skillet, add oil and heat. Add onion, chili powder, cumin and 1/2 teaspoon salt. Cook over medium heat until onion is soft, stirring often so spices don't burn, about 5-7 minutes. Add the garlic and brown sugar and cook, continuing to stir, so garlic doesn't burn, for about 30 seconds. Add the ground beef and brown lightly, breaking it apart with a wooden spoon as it cooks, until there is no more pink in the meat.
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Step 2: Add the water, 1/2 teaspoon salt and tomato sauce to the skillet and stir to mix. Stir in the pasta and cover, increasing the heat to medium high. Cook the mixture, stirring often and adjusting the heat to maintain a vigorous simmer. Continue to cook until the pasta is tender, about 9-12 minutes.
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Step 3: Take the skillet off the heat and add 1 cup of the shredded cheese. Taste for seasoning and more add salt and add in pepper to taste.
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Step 4: Top the skillet with remaining 1 cup cheese. Remove from heat and allow the cheese to melt.
We hope you enjoy this recipe!
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