Ingredients:
- 1 onion
- 1 jalapeno
- 1 bell pepper
- 3-4 cloves garlic
- 1 lb ground beef
- Spice mixture
- 1 t cumin
- 1 t chili powder
- 1 t smoked paprika
- ½ t cayenne pepper
- 1 t salt
- ½ t pepper
- 4 oz can green chili
- 14 oz can fire roasted tomatoes
- 14 oz can kidney beans
- 3 cups vegetable or chicken broth
- 12 oz elbow macaroni
- 3 cups shredded cheese
- ¼ cup cilantro
- ¼ cup chopped scallions
Directions
- Preheat pan over medium heat.
- Combine all spice ingredients together. Set aside.
- Sautee the onion, jalapeno, pepper and garlic in olive oil until soft with half of the spice mixture. About 5 minutes.
- Add beef and sauté until cooked through. Drain excess fat.
- Add the green chili, tomatoes, beans and broth with the other half of the spice mixture. Bring to a boil and then reduce heat and simmer, covered for 10 minutes.
- Add the macaroni and simmer 10 minutes, covered, or until pasta is cooked al dente. Stir periodically.
- Add the cheese, cilantro and scallions. Serve immediately.
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