Spicy Mac Attack
Warm up with a fiery kick of chili and the comforting goodness of macaroni. This crowd-pleasing fusion dish combines tender pasta, zesty ground beef, kidney beans, and a tangy tomato base, all topped off with a dollop of sour cream. A perfect balance of heat and comfort in every bite!
ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups elbow macaroni
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Shredded cheddar cheese, for garnish
- Sour cream, for topping
steps
- 1.
In a large pot, brown the ground beef over medium heat. Remove excess fat.
- 2.
Add onion and garlic, sauté until fragrant and translucent.
- 3.
Add diced tomatoes, kidney beans, beef broth, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir to combine.
- 4.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld together.
- 5.
Meanwhile, cook the macaroni according to package instructions until al dente. Drain.
- 6.
Add the cooked macaroni to the chili mixture and stir well to incorporate.
- 7.
Simmer for an additional 10 minutes until the macaroni is fully cooked and the flavors have melded.
- 8.
Serve hot, garnished with shredded cheddar cheese and a dollop of sour cream.
