Ingredients
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 1/2 red or green bell pepper, chopped
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1 (14 oz) can tomato sauce
- 1 (14 oz) can diced tomatoes
- 2 tsp Worcestershire sauce
- 1/2 tbsp sugar
- 1/2 tbsp Italian seasoning
- 1/2 tsp Cajun seasoning
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 2 bay leaves
- 1 cup water
- 1 1/2 cups uncooked elbow pasta
- 5 oz canned corn, drained
- 4 tbsp sour cream (for serving, optional)
- shredded Cheddar (for serving, optional)
Instructions
- Heat a lightly greased Dutch oven or heavy bottom pan over medium heat. Add ground beef, onion, and bell pepper. Cook, breaking the meat apart and stirring occasionally for 5 minutes or until meat is no longer pink.
- Drain any liquid or grease from the pan. Return back to the stovetop, add garlic and red pepper flakes and cook for 1 minute more.
- Add diced tomatoes, sauces, sugar, bay leaves, and all seasoning. Simmer 5-7 minutes.
- Add water and elbow pasta, cover with a lid and continue to simmer approximately 15 minutes or until pasta is cooked. Discard bay leaves.
- Remove from the heat and stir in corn.
- Divide between plates and serve sprinkled with cheddar cheese and topped with a spoonful of sour cream.
Notes
Don't be afraid of experimenting! Don't like bell peppers, omit them. Love carrots, add some! This recipe can be easily modified based on your favorite ingredients.