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Preparation time
10 minutes
Total time:
33 minutes
Serves
4
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Ingredients
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4 cups (1 litre) beef or chicken broth
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1 can (14 oz/398 ml) diced tomatoes
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¾ lb (340 g) macaroni
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1 onion, chopped
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2 tbsp butter
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¾ lb (340 g) lean ground beef
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1 garlic clove, chopped
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1 tbsp chili powder
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1 ½ cups (150 g) sharp orange cheddar cheese, grated
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1 avocado, diced and drizzled with lime juice
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1 green onion, thinly sliced
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Cilantro leaves, to taste
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Sour cream, to taste
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Directions
- In a pot, bring the broth, tomatoes and macaroni to a boil. Cook, stirring regularly, for 15 to 17 minutes or until the pasta is al dente.
- Meanwhile, in a non-stick skillet over medium-high heat, soften the onion in the butter for 2 minutes. Add the meat and cook, breaking it up with a wooden spoon, until golden. Season with salt and pepper. Add the garlic and chili powder. Cook for 1 minute longer while stirring.
- Remove the pot of pasta from the heat. Add the cheese and the meat mixture. Mix until the cheese is melted and the sauce thickens. Adjust the seasoning.
- Serve the macaroni in bowls. Top with the avocado, green onion, cilantro and sour cream.
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