Chili Cheese Pasta
580kcal
Ingredients
- 8 ounces dried elbow pasta
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup beef broth
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 2 green onions, thinly sliced
Method
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5 minutes. Drain excess fat if needed.
- Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Pour in beef broth and tomato sauce, scraping the bottom of the pan to release any browned bits. Simmer for 5 minutes.
- Add drained kidney beans and cooked pasta to the skillet, stirring to combine. Cook for 2-3 minutes until heated through.
- Remove from heat and stir in shredded cheddar cheese until melted. Top with dollops of sour cream and sprinkle with sliced green onions before serving.
Nutrition
Calories580kcalCarbohydrates55gProtein32gFat25gSaturated Fat11gCholesterol85mgSodium980mgPotassium780mgFiber8gSugar6gVitamin A15IUVitamin C8mgCalcium25mgIron4.5mg
Notes
For a lighter version, try using half ground beef and half ground turkey. For a vegetarian option, swap the beef for black beans and use vegetable broth instead of beef. Leftovers keep beautifully for 3-4 days—just reheat gently with a splash of broth to revive the creamy texture.