Ground Beef and Goodles
Green chile ground beef with high protein hatch chile popper mac and cheese.
Servings: 8 Servings
Calories: 295kcal
Ingredients
- 1 teaspoon Olive Oil
- 1 pound Extra Lean Ground Beef
- 1 medium White Onion diced
- 2 Poblano or Bell Peppers diced
- 1 teaspoon Kosher Salt
- 1 teaspoon Granulated Garlic
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 4 oz can Diced Green Chiles
- 2 boxes Goodles Down the Hatch or your choice of boxed mac and cheese
- 4 cups Chicken Bone Broth or water
- 4-6 oz Freshly Grated Colby Jack or Monterey Jack Cheese
- Cilantro and Limes for serving (optional)
Instructions
- Heat a large braising pan, Dutch oven, or heavy bottomed pot over medium high heat with one teaspoon of olive oil. Once hot, add the ground beef and brown one side for 3-4 minutes to form a crust before breaking apart to fully cook.
- After breaking apart the ground beef, add the onion, pepper, salt, and spices. Mix everything together and cook for an additional 3-4 minutes until the beef is fully cooked.
- Add the diced green chiles and Goodles (or your choice of macaroni) to the cooked beef and stir everything together. Make sure to set the cheese packets from the mac and cheese aside.
- Add the broth and cook for 10-12 minutes, stirring occasionally, until the pasta is cooked and nearly all the broth has cooked off.
- Reduce the heat to low and add the reserved cheese mix packets. Stir to evenly incorporate before folding in the freshly grated cheese. Start with four ounces and add up to six ounces to reach your desired level of cheesiness.
- Garnish with freshly chopped cilantro and lime wedges, if desired.
Notes
The nutrition facts are with 4 ounces of cheese. Add 28 calories, 1.5g protein, and 2.5 g fat per serving for the full 6 ounces.
Nutrition
Calories: 295kcal | Carbohydrates: 27g | Protein: 25g | Fat: 9g | Fiber: 5g