Preparation
Step 1
Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.
Step 2
Add beef and cook, breaking it up as you go.
Step 3
Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
Step 4
Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid
Step 5
Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes (sauce will absorb further during this period).
Step 6
Sprinkle with coriander, if desired, and serve immediately.
©recipetineats
Ingredients
1 tbsp olive oil
2 garlic cloves , minced
1 onion , finely chopped
1 red capsicum / bell pepper , chopped
500g / 1 lb ground beef (mince) , I use lean
800g / 28 oz crushed canned tomato
420g / 14 oz can red kidney beans , drained
2 1/2 cups (625 ml) beef broth (chicken broth also ok)
250g / 8 oz elbow macaroni pasta (elbow pasta), uncooked
2 cups (200g) shredded cheese (cheddar, Monterey Jack, tasty cheese)
1/4 cup coriander / cilantro finely chopped, for garnish
1 tsp cayenne pepper or pure chilli powder (adjust spiciness to taste)
2 tsp paprika powder
2 tsp cumin powder
1 1/2 tsp onion powder (can sub garlic powder)
1 tsp dried oregano
1/2 tsp black pepper
1 1/4 tsp salt