1 lb. lean ground beef
1 onion, chopped fine
1 TBS chili powder
2 tsp. ground cumin
1/8-1/4 tsp. cayenne pepper (to taste)
salt and pepper
3 cloves garlic, minced
1 TBS brown sugar
1 (15 oz) can tomato sauce
2 cups water
8 oz macaroni
2 cups shredded cheddar cheese
1. Heat the oil in a large (12 inch) nonstick skillet over medium-high heat. Add the ground beef, onion, chili powder, cumin, cayenne and salt. Cook, breaking up meat into small pieces, until it looses all the pink color. Add garlic and cook until fragrant, about 30 seconds or so.
2. Add brown sugar, tomato sauce, water and macaroni. Bring to a boil. Cover and cook, stirring often and adjusting the heat so that it maintains a lively simmer, until the macaroni is tender, about 10 minutes or so. Season with salt & pepper if needed.
3. Turn off heat sprinkle in half the cheese and stir, then sprinkle remaining cheese on top and serve.
From STL Cooks
