Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup cooked elbow macaroni
- 1 cup shredded cheddar cheese
Instructions
- Step 1: Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Step 2: Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Step 3: Stir in the diced tomatoes (undrained), kidney beans, pinto beans, beef broth, chili powder, cumin, and cayenne pepper (if using). Bring to a simmer and cook for 15 minutes, or until the sauce has thickened slightly.
- Step 4: Preheat oven to 350°F (175°C). Stir in the cooked macaroni into the beef mixture.
- Step 5: Pour the mixture into a greased 9×13 inch baking dish. Top with shredded cheddar cheese.
- Step 6: Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let stand for 5 minutes before serving.
Notes
- Leftovers keep wonderfully in the fridge for up to 3 days, making this a great make-ahead dish.
- For perfectly reheated casserole, add a splash of water or broth before microwaving to prevent dryness.
- Serve this hearty casserole with a side of crusty bread for dipping into the delicious, savory sauce.
- To enhance the smoky flavor, consider adding a tablespoon of smoked paprika along with the other spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American