Tex-Mex Beef Macaroni
Tex-Mex Beef Macaroni
Ingredients
- 4 cups (1 litre) beef or chicken broth
- 1 can (14 oz/398 ml) diced tomatoes
- ¾ lb (340 g) macaroni
- 1 onion, chopped
- 2 tbsp butter
- ¾ lb (340 g) lean ground beef
- 1 garlic clove, chopped
- 1 tbsp chili powder
- 1 ½ cups (150 g) sharp orange cheddar cheese, grated
- 1 avocado, diced and drizzled with lime juice
- 1 green onion, thinly sliced
- Cilantro leaves, to taste
- Sour cream, to taste
Instructions
- In a pot, bring the broth, tomatoes and macaroni to a boil. Cook, stirring regularly, for 15 to 17 minutes or until the pasta is al dente.
- Meanwhile, in a non-stick skillet over medium-high heat, soften the onion in the butter for 2 minutes. Add the meat and cook, breaking it up with a wooden spoon, until golden. Season with salt and pepper. Add the garlic and chili powder. Cook for 1 minute longer while stirring.
- Remove the pot of pasta from the heat. Add the cheese and the meat mixture. Mix until the cheese is melted and the sauce thickens. Adjust the seasoning.
- Serve the macaroni in bowls. Top with the avocado, green onion, cilantro and sour cream.
Tex-Mex Beef Macaroni