# What You'll Need:
→ Main Ingredients
01 - 450 g lean ground beef
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 425 g canned crushed tomatoes
05 - 480 ml beef broth
06 - 225 g elbow macaroni, uncooked
07 - 200 g canned black beans, drained and rinsed
08 - 150 g frozen corn kernels
09 - 60 g shredded cheddar cheese
10 - 8 g chili powder
11 - 3 g ground cumin
12 - 2 g smoked paprika
13 - 2 g kosher salt
14 - 1 g ground black pepper
→ Optional Garnishes
15 - 40 g sour cream
16 - 20 g chopped fresh cilantro
17 - 1 small jalapeño, sliced
# Steps to Follow:
01 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned. Stir in diced onion and cook until translucent. Add minced garlic and sauté until fragrant.
02 - Pour in crushed tomatoes and beef broth. Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Stir thoroughly to combine.
03 - Stir in uncooked macaroni, black beans, and corn. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
04 - Remove skillet from heat. Sprinkle shredded cheddar cheese evenly over the pasta mixture. Cover and let sit for 2 minutes, or until the cheese is melted.
05 - Top with sour cream, chopped cilantro, and sliced jalapeño as desired. Serve immediately.
