Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 2 cups uncooked pasta (elbow macaroni)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Shredded cheese, for serving
- Sour cream, for serving
- Fresh cilantro, for garnish
Instructions
- Brown the ground beef in a skillet over medium heat. Drain excess fat.
- Transfer the browned beef to a Crockpot and add chopped onions, garlic, diced tomatoes, kidney beans, black beans, and chili spices.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- In the last 30 minutes of cooking, stir in the uncooked pasta.
- Once pasta is tender, serve with shredded cheese, sour cream, and cilantro on top.
Notes
For added flavor, use fire-roasted diced tomatoes and quality chili powder. If too thick, adjust consistency with beef broth or water.
- Prep Time: 15
- Cook Time: 240
- Category: Main Course
- Method: Slow cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg