Chili Cheese Pasta

under 60mins

Ingredients for servings

  • 1 tbsp olive oil

  • 1 sweet onion, diced

  • 2 garlic cloves, minced

  • 0.5 tsp salt

  • 0.25 tsp pepper

  • 1 pound lean ground beef

  • 2 tbsp tomato paste

  • 1 tbsp chili powder

  • 2 tsp smoked paprika

  • 0.5 tsp ground cumin

  • 1 can fire roasted tomatoes

  • 1 can diced green chiles

  • 2.5 cup(s) low-sodium beef or chicken stock

  • 8 oz elbow noodles

  • 6 oz white cheddar cheese, freshly grated

  • 3 green onions, thinly sliced

  • sour cream, for serving


  • Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, salt and pepper. Cook until the onions soften, about 5 minutes. Add the ground beef, breaking it apart with a wooden spoon.

  • Cook, stirring often, until the beef is browned, about 6 to 8 minutes. At this time I like to keep breaking the beef apart. I also occasionally increase the heat in order to cook off some of the fat from the beef.

  • Once the beef is browned, stir in the tomato paste, chili powder, paprika and cumin. Cook for another 5 minutes, stirring often. Pour in the tomatoes, green chiles and stock (or water). Add in the pasta. Bring the mixture to a simmer, then cover the pot and cook for 10 to 15 minutes, stirring occasionally.

  • The pasta should absorb all the liquid and plump up! You don’t want the heat too high, because the pasta can stick on the bottom. If it needs a few more minutes, keep the pot covered.

  • Once the pasta is cooked and the liquid has been absorbed, stir in the cheddar cheese. Taste and season additionally if needed.

  • Serve immediately with sliced green onions and if you’re really feeling it, sour cream for serving.

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