Southwest Skillet Ragu
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs ground beef
- 1 cup elbow macaroni
- 1 large onion, diced
- 1 bell pepper, chopped
- 12 ounces white mushrooms, quartered
- 1 (28 ounce) can diced tomatoes in tomato puree
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon cayenne (optional)
- 1 cup shredded cheddar cheese
- 1⁄2 teaspoon salt and pepper
directions
- Heat a teaspoon of olive oil over medium-high heat in a skillet or dutch oven that will be deep enough to hold everything. Add ground beef and cook until no longer pink (about 8 minutes). Remove the ground beef to a plate. Pour off any extra grease, leaving behind just enough to film the bottom of the pan.
- While the beef is cooking, bring a large pot of water to boil. Salt the water, and cook the pasta until it's barely al dente and still a little chewy. Drain the pasta and set it aside.
- Cook the onions until they are soft, translucent, and beginning to brown (about 5 minutes). Add the mushrooms, and cook until they have released all their liquid and turned golden brown (about 5 minutes). Add the peppers, spices, and salt, and continue to saute until veggies are mostly cooked (about 3 minutes).
- Pour tomatoes with their juices into the pan and bring to a boil. Add the hamburger back into the pan, and simmer until the liquid has reduced and thickened.
- Stir in the cheese and the pasta, and stir until the cheese is melted and gooey. Spoon into individual bowls, top with an extra sprinkle of cheese, and serve!
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