Making a House a Home

Cheesy Southwestern Skillet

1 cup uncooked elbow macaroni
1 T extra virgin olive oil
1 pound of very lean ground beef
1 onion, minced
1 green bell pepper, minced
1/2 cup chicken broth
2 T chili powder
1 t ground cumin
1/2 teaspoon salt
1 (14 oz) can diced tomatoes (do NOT drain them)
1 (8 oz) can tomato sauce
1 (4 oz) can chopped mild green chiles
1 T garlic powder
1/2 cup water
1 cup shredded extra sharp cheddar cheese

Cook macaroni according to package directions and then drain.

In a saute pan on medium-high heat, heat olive oil and then cook ground beef until no longer pink. Stir in onion and bell pepper. Pour in chicken broth and scrape up any bits of beef in the bottom of the pan. Stir in chili powder, cumin and salt. Cook until the onions are softened. Add tomatoes, tomato sauce, chiles, garlic powder and water. Bring to a boil and then reduce heat and simmer about 10 minutes, stirring occasionally, until the flavors are well blended. Add the macaroni and stir to combine. Sprinkle cheese all over top and let it melt before serving.

4- 6 servings.