WARNING: Comfort food ahead! This dish is made up of beef, pasta and cheese. It’s delicious and hearty. Take your risks!
You grew up with Hamburger Helper (no shame!) However, now that you’re grown-up and all stylish and cool, it’s hard to get yourself to purchase an empty cardboard container that contains the mystery sauce made of powdered cheese. This recipe is your grown-up “I actually know how to cook now” substitute!
This recipe is simple, quick, and requires one pan. Similar to Hamburger Helper, it’s rich and rich. Therefore, I’d suggest eating it along with a large portion of something green. I’m thinking of a simple steamed broccoli with only one teaspoon of pepper and salt. Broccoli is well-known for its pairing with cheese and beef, which makes it a natural.
If you think this recipe is too cheesy and rich for you, Stay tuned. I’m sure by the weekend, I’ll be in desire for something fresh, light, and super healthy! It’s all about the yin and Yang, you all!
INGREDIENTS
One tablespoon olive oil ($0.19)
One lb. ground beef ($4.13)
2 cloves of garlic ($0.10)
Small onion ($0.55)
2 Tbsp all-purpose flour ($0.02)
1 Tbsp chili powder ($0.15)
1/2 tsp smoked paprika ($0.05)
1/2 1 tsp dried oregano ($0.02)
1 8 oz. container tomatoes($0.48)
2 cups of beef broth** ($0.22)
2 cups, 1/2 1 lb. dry macaroni ($0.65)
1 cup 4 oz. shredded sharp cheddar ($1.25)
INSTRUCTIONS
Cook the ground beef in a large pan on medium heat, along with one tablespoon of olive oil. After it has browned, drain the fat. While the meat is cooking, chop the onion into pieces and chop the garlic.
Then add the chopped onion, minced garlic, and the diced to the brown and rinsed beef. Continue cooking and stirring on medium heat until the onions become tender and transparent. When the onions are soft, then put in 2 Tbsp of flour. Cook for a minute while continuously stirring. It’s fine if there is a coating on the inside of the pan; ensure that the temperature isn’t so high that the flour starts to burn.
Include the chili powder, smoked paprika oregano, and tomato sauce, along with 2 cups of beef broth (or beef base/bouillon cubes as well as water). Stir until the bits dissolve that have remained at the bottom of the pot.
Add the dry pasta cover,er it with a lid top, and let it rise to a boil. When it’s at a point of simmering, then reduce the heat to a low level, and allow it to simmer for approximately fifteen minutes or till the pasta is tender and has taken up all the liquid. Mix every couple of minutes to ensure that there isn’t any sticking to the surface of the pan. If the pasta becomes dry prior to the pasta is fully soft, Add a bit of water.
After the pasta is finished being cooked, take the stove off and mix in the cheese that has been shredded. Serve hot.
