- 1 Tablespoon Vegetable Oil
- 1 Medium Yellow Onion, Chopped
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 4 Large Cloves Garlic, Minced
- 1 Tablespoon Brown Sugar, Packed
- 1 Pound Lean Ground Beef
- 2 Cups Water
- 1-15 Ounce Can Tomato Sauce
- 8 Ounces about 2 cups Elbow Macaroni
- 1-8 Ounce Package Shredded Mexican Cheese Blend
- Black Pepper
- In a 12 inch nonstick skillet, add oil and heat until it’s shimmering. Add onion, chili powder, cumin and 1/2 teaspoon salt. Cook over medium heat until onion is soft, stirring often so spices don’t burn, about 5-7 minutes. Add the garlic and brown sugar and cook, continuing to stir, so garlic doesn’t burn, for about 30 seconds. Add the ground beef and brown lightly, breaking it apart with a wooden spoon as it cooks, until there is no more pink in the meat.
- Add the water, 3/4 teaspoon salt and tomato sauce to the skillet and stir to mix. Stir in the pasta and cover, increasing the heat to medium high. Cook the mixture, stirring often and adjusting the heat to maintain a vigorous simmer. Continue to cook until the pasta is tender, about 9-12 minutes.
- Take the skillet off the heat and add 1 cup of the cheese mixture. Taste for seasoning and add salt and pepper to taste. Top the skillet with remaining cheese and rest the mixture off heat a few minutes or until cheese melts. Serve.