- 2 lbs ground beef
- 1 onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 2 Tbsp chili powder
- 2 tsp cumin
- Pinch or two of ground cayenne pepper
- 1-1/2 tsp salt
- Freshly ground black pepper, to taste
- 1 (14-oz) can fire-roasted diced tomatoes
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup frozen or fresh corn
- 2-1/2 cups beef stock
- 1/2 lb dried wagon wheel-shaped pasta
- 4 cups grated cheddar cheese, divided
- Chopped scallions (garnish)
- Pre-heat a large 12" skillet over medium-high heat. Add the ground beef to the pan and brown. Remove the beef to a bowl with a slotted spoon and discard most of the fat in the pan. Add the onions and peppers to the skillet and sauté for 4 to 5 minutes, or until the vegetables start to soften. Return the beef to the skillet and mix well. Stir in the chili powder, cumin, cayenne pepper, salt, and pepper and sauté for another minute. Add the diced tomatoes, black beans, and corn and bring the mixture to a simmer.
- Pour in the beef stock and dried wagon-wheel pasta. Stir to combine and bring everything to a boil. Reduce the heat, cover, and simmer for 15 minutes, stirring occasionally.
- Add 3 cups of the cheddar cheese. Gently stir until cheese is melted throughout. Remove the skillet from the heat and sprinkle the remaining cup of cheese on top. Return the lid to the pan to melt cheese for a couple minutes, while the pasta comes to an edible temperature. Sprinkle with the chopped scallions and serve directly from the skillet.
Recipe provided by Meredith Laurence.