Recipe – Cheesy Beef Noodles

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Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry and Summer Crafts with Kids -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
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This is a recipe that I found a long time ago and had jotted down on a post-it note. We have been making this for about a year now and have altered it to fit our family. ๐Ÿ™‚

INGREDIENTS:

  • 16 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1-1/2 pounds ground beef
  • 1 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1Tablespoon Italian seasoning, dried basil or oregano
  • 4 tablespoons all-purpose flour
  • 3 cups beef stock
  • 1 can of diced tomatoes
  • 1 can of roasted green chilies
  • 1-1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 12 ounces shredded extra-sharp cheddar cheese, about 3 cups

DIRECTIONS:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook into small crumbles until browned. Set aside.
  3. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and seasoning until fragrant. 
  4. Whisk in flour until lightly browned, about 1 minute.
  5. Stir in chilies and diced tomatoes.
  6. Gradually whisk in beef stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  7. Stir in pasta, beef, and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste.
  8. Stir in cheese until melted.
  9. Serve immediately.
 
 

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