Amount Per Serving:
- 2 Tbsp olive oil
- 1/2 yellow onion, minced
- 1 lb. ground beef
- to taste salt and pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 Tbsp tomato paste
- 12 ounces elbow pasta (uncooked)
- 2 cups beef broth
- 2 cups milk
- 1/2 cup shredded cheese (cheddar, pepper jack, or Mexican blend)
- 1/4 cup fresh parsley, chopped (optional)
Heat a large skillet or stockpot over medium-high heat. Add oil, onions, and ground beef. Season with salt, pepper, garlic powder, and paprika. Saute ground beef until crumbled and cooked through, about 7 minutes.
Add tomato paste and stir to combine.
Add pasta, broth, and milk, Stir and let cook until pasta is tender, about 11 minutes.
Remove from heat and add cheese.
469 calories; 17 g fat; 5.8 g saturated fat; 60 mg cholesterol; 290 mg sodium; 49 g carbohydrate; 2.2 g fiber; 6.1 g sugar; 29 g protein