| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
|
Ingredients
- 1 lb lean ground beef
- 1 medium onion, diced
- 3 tbsp minced garlic
- 2 14.5 oz cans diced tomateos, undrained
- 1 14.5 oz can chili beans, undrained in chili sauce
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 1/2 cups elbow macaroni
- 1 tbs crushed red pepper
- 1 tsp garlic powder
- 1 cup milik
- 1/2 cup beef broth,
- 2 cups shredded sharp cheddar cheese
- salt and ground black pepper to taste
Ingredients
|
|
Instructions
- In a large crockpot dutch oven or heavy pot, cook lean ground beef and the onion until ground beef is cooked through and onion is soft and translucent. Add minced garlic and cook for 1 more minute.
- Add diced tomatoes, chili beans, chili powder, cumin, crushed red pepper, garlic powder, milk, beef broth and salt & pepper. Mix together and bring to a boil.
- Add pasta and boil 13-15 minutes until pasta is cooked through. Stir every few minutes.
- After pasta is cooked through, add shredded sharp cheddar cheese and mix throughly. Turn off heat and serve immediately. Garnish with sliced green onions and extra shredded cheese.