Rating: 2 stars
38 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 9
  • 1 star values: 18
  • 38 Ratings
Anna Painter

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Credit: Christopher Baker

Recipe Summary test

hands-on:
35 mins
total:
1 hr
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the macaroni according to the package directions. Drain and reserve.

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  • Meanwhile, cook the onions and garlic in the olive oil in a large pot over medium until the onions are softened, about 10 minutes. Add the ground beef, salt, and pepper and cook, stirring occasionally, until the meat is browned, about 8 minutes. Stir in the chili powder and ground cumin; cook 2 minutes more. Add the beans, canned tomatoes, and broth. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes.

  • Stir in the macaroni to warm and serve, garnished with shredded cheddar and sliced scallions, and with corn bread on the side.

Nutrition Facts

720 calories; fat 24g; cholesterol 55mg; sodium 1230mg; protein 42g; carbohydrates 86g; sugars 7g; fiber 20g; iron 8mg; calcium 191mg.
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