Directions
- In a large skillet or Dutch oven, brown the ground beef with chopped onion, bell pepper, and garlic over medium heat. Season with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Drain excess fat from the meat.
- Add beef broth (or water), tomato sauce, Rotel tomatoes (if using), and corn. Stir well to combine.
- Allow the mixture to simmer for 15 minutes over medium heat.
- Add the elbow pasta, Worcestershire sauce, and paprika. Stir well, cover, and cook on medium heat until pasta is al dente or cooked to your liking.
- Remove from heat and stir in the freshly grated American cheese until melted and creamy.
- Serve hot, optionally with cornbread or a side salad.
Recipe Details
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6–8
Difficulty: Easy
Variations & Substitutions
- Pasta swap: use whole wheat pasta or rotini for a twist.
- Cheese alternatives: try cheddar, Colby, or a Mexican blend for different flavors.
- Vegetable boost: add zucchini, mushrooms, or peas for extra nutrition.
- Low-sodium option: use low-sodium tomato sauce and broth.
Serving Suggestions
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