Ingredients

1 Tbsp. olive oil

1 lb. extra-lean ground beef
1 cup chopped onions (approx. 1 1/3 medium)

2 Tbsp. tomato paste

1 1/2 tsp. garlic powder

1 1/2 tsp. chili powder

1⁄2 tsp. sea salt (or Himalayan salt)

1⁄4 tsp. ground black pepper

3 1/2 cups low-sodium organic beef broth

8 oz. dry whole wheat elbow macaroni (I use regular pasta)

1 cup grated cheddar cheese

1 Tbsp. cornstarch

Directions

1. Heat oil in a large pot over high heat.
2. Add beef; cook, breaking it up with a wooden spoon, for 4 minutes.
3. Reduce heat to medium. Add onions; cook for another 3 minutes, or until onion is translucent. Add tomato paste,

garlic powder, chili powder, salt, and pepper. Cook for an additional 1 minute.
4. Add broth; bring to a boil. Add macaroni; stir to combine. Reduce heat to low; gently boil, stirring often,

for 8 to 10 minutes, or until pasta is tender and most of the liquid is absorbed.
5. Add cheddar cheese and cornstarch to a small mixing bowl; toss to combine. Add cheese mixture, a handful at a

time, to pot; stir until cheese is fully incorporated and sauce thickens

By Tiffany Gush

Adapter form Beachbody portion control

Nutritional Information (per serving):

Calories: 524 Total Fat: 19 g Cholesterol: 89 mg. Sodium: 928 mg Fiber: 7 g

Sugars: 4 g. Saturated Fat: 8 g. Carbohydrates: 51 g. Protein: 41 g

Container Equivalents (per serving) 1 1/2 Red, 1 1/2 yellow, 1 blue, 1 teaspoon