Servings: 4-6

prep time: 10 minutes

cook time: 35 minutes

meal prep?

no

You’ll need:

• 1 tbsp avocado oil

• 1 lb ground beef

• 1 small onion, diced

• 2 generous tablespoons of harissa (spicy) or tomato paste

• ½-1 tsp chili powder

• ½-1 tsp garlic powder

• 1 cup uncooked elbow macaroni

• 3 cups beef broth

• 2 cups shredded cheese (monterey jack or pepper jack)

• Salt & pepper to taste

Prepare the salad:

1. heat the avocado oil in a large skillet or dutch oven over medium heat until it shimmers; add the onion

2. Cook the onion for about 5 minutes, stirring frequently, until soft & translucent; add the ground beef

3. brown the beef, breaking it up into smaller pieces; when the beef is mostly cooked through, add the harissa, chili powder, & garlic powder

4. sauté the spices into the meat & onion mixture until fragrant, about 1 minute; add the elbow macaroni & beef broth

5. stir to combine the ingredients, bringing the mixture to a boil; once boiling, cover & reduce heat to low

6. simmer for about 15 minutes, stirring periodically to prevent sticking, until noodles are soft & most of the broth is absorbed

7. add the cheese, stirring to combine; season with salt & pepper & enjoy!

*Store leftovers in an airtight container for 2-3 days; reheat in the oven or on the stovetop with additional beef broth