macaroni beef

Ingredients

• Garlic

  Raw

  1 tbsp or 9g

• Ground beef

  85% lean meat / 15% fat, raw

  24 oz or 680g

• Tomatoes

  Red, ripe, raw, year round average

  2 plum tomato or 124g

• Chili powder

  Spices

  1 tbsp or 8g

• Paprika

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Macaroni

  Whole-wheat, dry

  8 oz or 227g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Set a large skillet on medium high heat and spray with extra virgin olive oil or coconut oil. Once the skillet is hot, sauté red onion with garlic. Cook the chopped onions until they turn brown and become translucent.
2. Toss in the ground meat, and chop and stir the meat until it is nearly 90% cooked. There may be a little pink to the meat, but the vast majority of the ground meat will be brown.
3. Toss in tomatoes, black beans, seasonings, and chicken broth. Mix together using a spatula, then bring the mixture to a boil.
4. Once boiling, toss in uncooked quinoa macaroni shells. Mix together, then cover and cook the mixture for about 12-15 minutes, or until the macaroni has cooked completely.
5. Remove the skillet from the heat, season to taste with sea salt and pepper, and then serve immediately garnished with avocado, cheese, and parsley. Enjoy!