1lb ground beef, we used @crowdcow
1 pkg @eatbanza elbow shaped pasta
2 medium sized zucchini
2 cloves garlic
1 medium yellow onion, chopped
2 tsp chili powder
1 tsp garlic powder
1 tsp paprika
1 tsp salt
2 c beef broth
1 1/2 c low fat milk
1 tsp corn starch
2 c shredded cheese, we used @tillamook
1 tbs ketchup
1 tbs Worcestershire sauce
parsley for garnish
Heat olive oil in a large skillet (I recommend using @madein carbon steel) on medium-high heat. Add in the ground beef and onion. Cook until the beef is fully cooked, breaking it up into small pieces. Add in the paprika, chili powder, salt, and garlic powder.
While the beef is cooking, cut the ends off the zucchini and discard. Roughly chop the zucchini into large pieces. Place the zucchini and garlic cloves in a blender or food processor. Blend until everything is in tiny pieces.
Add the processed zucchini mix and uncooked pasta to the pan, mixing to coat the pasta evenly. Add in the milk and beef broth. Bring to a gentle boil, stirring frequently for 8 minutes. Add in the corn starch, ketchup, Worcestershire, and cheese. Cook for about 2 minutes until the cheese is melted, stirring to combine everything.
Garnish with parsley and serve! For an added flavor boast you can sprinkle on @spiceandtea tailgater spice blend for that extra kick.