Ingredients
- 2 Tbsp olive oil
- 1/2 yellow onion, minced
- 1 lb. ground beef
- to taste salt and pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 Tbsp tomato paste
- 12 ounces elbow pasta (uncooked)
- 2 cups beef broth
- 2 cups milk
- 1/2 cup shredded cheese (cheddar, pepper jack, or Mexican blend)
- 1/4 cup fresh parsley, chopped (optional)
Directions
- Heat a large skillet or stockpot over medium-high heat. Add oil, onions, and ground beef. Season with salt, pepper, garlic powder, and paprika. Saute ground beef until crumbled and cooked through, about 7 minutes.
- Add tomato paste and stir to combine.
- Add pasta, broth, and milk, Stir and let cook until pasta is tender, about 11 minutes.
- Remove from heat and add cheese.
Nutrition
469 calories; 17 g fat; 5.8 g saturated fat; 60 mg cholesterol; 290 mg sodium; 49 g carbohydrate; 2.2 g fiber; 6.1 g sugar; 29 g protein
