ONE POT CHILI CHEESE PASTA
INGREDIENTS:
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 2 garlic cloves. minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound lean ground beef (I used 93% lean)
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- ½ teaspoon ground cumin
- 1 (14 ounce) can fire roasted tomatoes
- 1 (4-ounce) can diced green chiles
- 2 1/2 cups low-sodium beef or chicken stock (or water! any liquid, really)
- 8 ounces elbow noodles (I like whole wheat ones!)
- 6 ounces white cheddar cheese, freshly grated
- 3 green onions, thinly sliced
- sour cream, for serving
DIRECTIONS:
Heat a large pot over medium-low heat and add the olive oil. Stir in the
onion, garlic, salt and pepper. Cook until the onions soften, about 5
minutes. Add the ground beef, breaking it apart with a wooden spoon.
Cook, stirring often, until the beef is browned, about 6 to 8 minutes.
At this time I like to keep breaking the beef apart. I also occasionally
increase the heat in order to cook off some of the fat from the beef.
Once the beef is browned, stir in the tomato paste, chili powder,
paprika and cumin. Cook for another 5 minutes, stirring often. Pour in
the tomatoes, green chiles and stock (or water). Add in the pasta. Bring
the mixture to a simmer, then cover the pot and cook for 10 to 15
minutes, stirring occasionally. The pasta should absorb all the liquid
and plump up! You don’t want the heat too high, because the pasta can
stick on the bottom. If it needs a few more minutes, keep the pot
covered.
Once the pasta is cooked and the liquid has been absorbed, stir in the cheddar cheese. Taste and season additionally if needed.
Serve immediately with sliced green onions and if you’re really feeling it, sour cream for serving.
