1 can (15 ounces/425g) red kidney beans, drained and rinsed
3 cups (720ml) beef broth
2 cups (200g) uncooked elbow macaroni pasta
2 cups (200g) shredded cheddar cheese
1/4 cup fresh coriander or cilantro, chopped
1/4 teaspoon cayenne pepper
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon onion powder or garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 teaspoon salt
Instructions
Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook for 5-7 minutes, breaking it apart, until browned. Drain excess fat if needed.
Cook Vegetables: Add garlic, onion, and red bell pepper to the pot. Cook for 3-4 minutes until softened.
Add Spices: Stir in cayenne pepper, paprika, cumin, onion powder, oregano, black pepper, and salt. Cook for 1 minute.
Add Remaining Ingredients: Pour in crushed tomatoes, kidney beans, beef broth, and uncooked pasta. Stir to combine.
Simmer: Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.
Add Cheese: Remove from heat and stir in shredded cheese until melted and creamy.