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Ingredients
1 pound ground beef
1 carton (32 oz.) Pacific Beef Broth - gluten free
1 can 14.5 oz. Hunt's Diced Tomatoes - gluten free
1 can 15 oz. Cannellini White Kidney Beans, drained and rinsed
1 can 15 oz. Kidney Beans, drained and rinsed
1 bag (8.8 oz.) Orgran Gluten Free Rice & Corn Pasta Macaroni
1½ teaspoon McCormick Ground Cumin - gluten free
2 teaspoons McCormick Chili Powder - gluten free
1 medium onion, finely chopped
3 garlic cloves, minced
2 tablespoon olive oil
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
kosher salt
black pepper
Instructions
- Heat olive oil in a Dutch over medium high heat. Add onion, garlic and ground beef. Cook until browned about 5 minutes. Drain excess fat if necessary.
- Add broth, beans, tomatoes, cumin and chili powder. Season with salt and pepper. When it starts to simmer, add the pasta and bring to a boil; cover and reduce heat and cook for 8 minutes stirring few times.
- Remove from heat and top with cheese and garnish with parsley. Serve
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