I usually can’t get my kids to eat anything like this, but they actually enjoyed it. I think it was all the cheese that I tossed in… maybe I put in a little extra, but who’s counting… that made it so appealing to them. It makes a great big pot of the dish too so there is plenty to go around. I don’t even have to make anything else to go with it. A bowl of this is plenty filling. Check out what they are saying about this recipe over at All Recipes:
“Very quick and easy! Also delicious! Will definitely make this again!”
We have this at our house once a month at a minimum. It’s so easy to keep these ingredients on hand.
Ingredients
1 tablespoon extra virgin olive oil
1 medium sweet onion, diced small
3 cloves garlic, minced
1 pound lean ground beef
2 cups low-sodium chicken broth
2 cups Ragu Old World Style Traditional Pasta Sauce
1 (10 ounce) can Hunt’s diced tomatoes with green chile peppers
1 (16 ounce) can Bush’s mild chili beans, undrained
1 teaspoon chili powder
1 teaspoon cumin
salt and ground black pepper to taste
1 1/2 cups uncooked elbow macaroni
3/4 cup Sargento shredded Cheddar cheese
1/4 cup chopped fresh parsley
Instructions
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
Stir in chicken broth, Ragu sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.
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Quick Tip: Swiss or mozzarella cheese can also be used.
Thanks again to All Recipes for this hearty recipe.
