Tasty mexican skillet recipe. Note for next time: buy the HEB packets of tortilla strips to eat on top! I've started adding cauliflower rice to this, as it's a stealthy/healthy addition that doesn't affect the taste.

1/2 tablespoon olive oil x 2 1 medium carrot, chopped 1 clove garlic, minced 1/2 onion, diced 1/4 cup cauliflower rice, rinsed/drained 1/4lb ground beef 1 8oz pkg chicken stock or broth 1 (14.5-ounce) can diced tomatoes, drained 1 can light red kidney beans, drained and rinsed 1 teaspoons chili powder 3/4 teaspoon cumin Kosher salt and freshly ground black pepper, to taste 1/2 cup elbow macaroni (uncooked) 1/3 cup shredded cheddar (or mexican blend) cheese tortilla strips

Heat 1/2 tablespoon olive oil in a large skillet or Dutch oven over medium high heat. Cook hamburger meat until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Remove hamburger to another bowl and drain excess fat from skillet. Wipe grease out of skillet and add another 1/2 tablespoon of olive oil. Add onion and carrots; sautee until onions start to soften, about 3 minutes. Add garlic and cauliflower rice; sautee another 2-3 minutes. Stir in chicken broth, tomatoes, beans, hamburger, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-13 minutes. Remove from heat. Top with cheese and cover until melted, about 2 minutes. Serve immediately, garnished with tortilla strips, if desired.