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<\/p>\n<\/p>\n
1\u00a0pound\u00a0extra lean ground beef<\/p>\n
1\/2\u00a0medium\u00a0onion\u00a0chopped<\/p>\n
2\u00a0heaping tablespoons\u00a0tomato paste<\/p>\n
1\/2\u00a0teaspoon\u00a0garlic powder<\/p>\n
1\/2\u00a0teaspoon\u00a0chili powder<\/p>\n
1 cup uncooked elbow macaroni ( optional )<\/p>\n
3\u00a0cups\u00a0beef broth<\/p>\n
2\u00a0cups\u00a0freshly grated cheddar cheese<\/p>\n
Salt & pepper\u00a0to taste<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: 1\u00a0pound\u00a0extra lean ground beef 1\/2\u00a0medium\u00a0onion\u00a0chopped 2\u00a0heaping tablespoons\u00a0tomato paste 1\/2\u00a0teaspoon\u00a0garlic powder 1\/2\u00a0teaspoon\u00a0chili powder 1 cup uncooked elbow macaroni ( optional ) 3\u00a0cups\u00a0beef broth 2\u00a0cups\u00a0freshly grated cheddar cheese Salt & pepper\u00a0to taste TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":4763,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-4760","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n<\/p>\nDirections:<\/h2>\n
Add the beef and onions to a soup pot. Cook over medium-high heat until the beef has browned (about 7-10 minutes), breaking the meat up with your spoon as you go along. If there’s a lot of excess fat, spoon most of it out.<\/div>\nStir in the tomato paste, garlic powder, and chili powder.<\/div>\nAdd in the beef broth and increase the heat to high. Once it starts boiling, add in the macaroni.<\/div>\nReduce the heat so it’s not furiously boiling (a rapid simmer is good). I ended up cooking mine over medium heat. Let it cook uncovered until the pasta is tender and most of the liquid has been absorbed (about 13-15 minutes). I stir it every couple of minutes.<\/div>\nWhile it’s cooking, grate the cheese (this saves prep time at the start of the recipe).<\/div>\nTake the pot off the heat and stir in the cheese. Season with salt & pepper as needed. I let it sit for a couple minutes prior to serving (soaks up the sauce and flavors more), but you can serve it right away.<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"