Main Dish

Ingredients

• 1 tbsp. Vegetable Oil
• 1 Medium Onion, Chopped
• 1 tbsp. Chili Powder
• 1 tbsp. Cumin
• 1 tsp. Salt, divided
• 2 tsp. garlic powder
• 1 tbsp. brown sugar
• 1 lb. ground chuck
• 2 cups water
• 1 can - 15 ounces tomato sauce
• 2 cups elbow macaroni, uncooked
• 1 cup cheddar cheese, shredded
• 1 cup mexican blend cheese, shredded

Instructions

• In a large nonstick skillet, add oil and heat. Add onion, chili powder, cumin, 1/2 teaspoon salt, garlic powder and brown sugar. Cook over medium heat until onion is soft, stirring often so spices don't burn, about 5-7 minutes. Add the ground chuck and brown lightly, breaking it apart with a wooden spoon as it cooks, until there is no more pink in the meat.
• Add the water, 3/4 teaspoon salt and tomato sauce to the skillet and stir to mix. Stir in the pasta and cover, increasing the heat to medium high. Cook the mixture, stirring often and adjusting the heat to maintain a vigorous simmer. Continue to cook until the pasta is tender, about 9-12 minutes.
• Take the skillet off the heat and add 1 cup of the cheese mixture. Top the skillet with remaining cheese and rest the mixture off heat a few minutes or until cheese melts.

Notes