1/2 red onion chopped

1/2 red bell pepper chopped

1/4 teaspoon garlic powder

3/4 pound ground beef

1 can kidney beans

1 14.5 oz can fire roasted tomatoes

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sweet paprika

1 teaspoon chili powder

1 1/2 teaspoon cumin

2 cups beef broth

1 cup elbow macaroni dried

1 cup cubed velveeta cheese

In a large heavy bottom stock pot begin by heating the olive oil. When it is hot, add the chopped red onion & bell pepper. Saute for about 5 minutes until the veggies start to soften. Add the minced garlic and cook for another minute. Then add the hamburger meat, breaking it up, stir until browned. Drain the fat.
Drain the kidney beans add them to the stock pot along with the can of fire roasted tomatoes. Add all of the spices salt, pepper, paprika, chili powder and cumin. Stir well to combine. Add the beef broth and increase the heat to high and bring to a boil. When it comes to a boil add the pasta and velveeta cheese. Return to a boil and set the timer for 7 minutes. Stir constantly during the entire 7 minutes. If you don't the cheese will clump together and stick to the bottom of the pan! Once it gets a good boil going, reduce the heat to medium. It will thicken and become creamy and cheesy.