Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 28 oz crushed tomatoes
  • 2 cups low-sodium beef broth
  • 2 tbsp paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen corn
  • 2 cups elbow macaroni, uncooked

Instructions:

  1. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.
  2. Add the ground beef, breaking it apart with a spatula, and cook until deeply browned and no longer pink.
  3. Stir in the diced onion and green bell pepper, sautéing for 5 minutes until onions are translucent.
  4. Add the minced garlic and cook for 60 seconds until fragrant.
  5. Stir in the paprika, oregano, salt, and pepper, coating the meat and vegetables.
  6. Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot to release the browned bits.
  7. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  8. Stir in the uncooked elbow macaroni and frozen corn.
  9. Cover the pot with a tight-fitting lid and simmer until the pasta is tender.