Is it chili? Is it pasta? What is it? It’s a one pot wonder, that’s what it is! Thanks again to the fabulous Kraft Food and Family magazine for having a recipe like this one in their September issue. I tweaked this just a tad…but let me tell you…it’s fabulous.
Simple. Fast. Hearty. Crowd pleasing. One Pot.
1 pound ground beef
1 onion, chopped
2 tablespoons chili powder (or a packet of Taco seasoning would work too)
1 cup water
1 can black beans, rinsed and drained
1 (15 oz) can tomato sauce
1 cup salsa
1 cup elbow or shell pasta (I used whole wheat but you use what you like) uncooked
1 cup Sharp Cheddar or Pepper Jack cheese, shredded
In one heavy skillet, brown your ground beef over medium-high heat. Once brown and crumbled, add in your onion and saute about 5 minutes. Stir in remaining ingredients except for the cheese (including your uncooked pasta), mix well and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 15 minutes. Uncover, stir and then continue simmering uncovered 8 minutes.
Serve and top with cheese.
That’s it! We ate it up over here. And when it was over…I only had one pan to clean. That’s the good life.