5 Servings 25 min Cook
3/4 Cup, chopped Onions
1 Tbsp Garlic
24 Oz Ground Beef
2 Tomato Roma Tomatoes
1 0 Can Canned Black Beans
1 Tbsp Chili Powder
1 Tsp Paprika
1 Tsp, ground Cumin
4 Cup Chicken Broth
8 Oz Macaroni
1 Tsp Salt
1 Tsp Pepper
1/2 Fruit Avocados
1/4 Cup, shredded Cheddar Cheese
1 Tbsp Parsley
Set a large skillet on medium high heat and spray with extra virgin olive oil or coconut oil.
Once the skillet is hot, sauté red onion with garlic.
Cook the chopped onions until they turn brown and become translucent.
Toss in the ground meat, and chop and stir the meat until it is nearly 90% cooked.
There may be a little pink to the meat, but the vast majority of the ground meat will be brown.
Toss in tomatoes, black beans, seasonings, and chicken broth.
Mix together using a spatula, then bring the mixture to a boil.
Once boiling, toss in uncooked quinoa macaroni shells.
Mix together, then cover and cook the mixture for about 12-15 minutes, or until the macaroni has cooked completely.
Remove the skillet from the heat, season to taste with sea salt and pepper, and then serve immediately garnished with avocado, cheese, and parsley.