Ingredients
Units
Scale
- 2 Tbsp. vegetable oil, divided
- 1 lb. lean ground beef
- 2 tsp salt, divided
- 1/2 tsp. black pepper
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 garlic clove, minced
- 2 tsp. chili powder
- 1/2 tsp. crushed red pepper flakes (optional)
- 3 cups low-sodium beef stock
- 1 (14.5 oz.) can diced tomatoes
- 1 cup heavy whipping cream
- 12 oz. dried rigatoni pasta
- 1 and 1/2 cups shredded cheddar cheese
- 12 tortilla chips
- 1/4 cup sour cream
- 1/4 cup chopped tomatoes
- 2 Tbsp. chopped green onion
Instructions
- Warm 1 tablespoon of the vegetable oil in a large pot or Dutch oven over medium heat.
- Add ground beef, 1 teaspoon of the salt, and the black pepper. Stir and break up the meat.
- Increase heat to medium-high. Cook, stirring frequently, until meat is no longer pink, about 4-5 minutes.
- Remove the meat from the pan. Drain off the fat and set it aside.
- Add the remaining 1 tablespoon of oil to the pot along with the onion and green bell pepper. Cook, stirring often, until vegetables start to soften, about 2-3 minutes.
- Stir in the garlic, 1 teaspoon of the salt, chili powder, and crushed red pepper flakes (if using).
- Add beef stock, diced tomatoes, and heavy whipping cream. Heat to a simmer, stirring frequently.
- Stir in the pasta. Allow to reach a simmer again and then reduce heat to a low simmer. Cook, stirring often, until pasta is cooked to the desired doneness, about 13-15 minutes.
- Stir the cooked ground beef into the pasta mixture. Allow it to warm through for a minute while continuing to stir.
- Remove from heat and stir in cheddar cheese until it has melted and incorporated into the sauce fully.
- Spoon into serving bowls. Crush two tortilla chips over each bowl of pasta and then garnish with sour cream, tomatoes, and green onions.