One-Pan Beef and Cheese Macaroni

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Carrots

  Raw

  1 medium or 61g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Tomatoes

  Crushed, canned

  2 cup or 480g

• Water

  Plain, clean water

  4 tbsp or 59g

• Chicken broth

  Soup, canned, less/reduced sodium

  8 tbsp or 120g

• Worcestershire sauce

  1 ½ tsp or 9g

• Seasoning mix, dry, taco, original

  1 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Macaroni

  Dry, enriched

  6 oz or 170g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Heat a large skillet or Dutch oven over medium-high heat. Brown the ground beef, stirring until no pink remains, about 5 minutes. Drain and set aside.
2. Wipe out the skillet, then heat the olive oil over medium heat. Add the red bell pepper and carrots, and sauté until almost tender, about 5 minutes.
3. Return the ground beef to the skillet. Add basil, oregano, crushed tomatoes, water, chicken broth, Worcestershire sauce, and taco seasoning. Season with salt and pepper to taste.
4. Turn the heat to high and bring to a simmer. Add macaroni, stir, and cover. Lower the heat to medium and simmer, stirring occasionally, until pasta is al dente and most liquid is absorbed, about 8 to 10 minutes.
5. Taste and adjust seasoning with more salt and pepper if needed. Sprinkle cheese over the mixture, cover until cheese is melted. Serve immediately.