Instructions

• Heat a large skillet over medium heat. Add 1 pound extra lean ground beef and cook, breaking it up with a spoon or spatula, until no longer pink and starting to brown (about 6–8 minutes).
• If there is excess fat, carefully drain it from the skillet; if using extra lean beef there may be little to no fat to drain.
• Return the skillet to medium heat and add 1 tablespoon ketchup, 1 teaspoon Dijon mustard, 1 tablespoon hot sauce (optional), 1 teaspoon onion powder, 3 cloves garlic (minced), 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine and cook about 30–60 seconds to blend the flavors.
• Add 8 ounces pasta (about 2 cups) and 3 1/2 cups beef broth (low sodium) to the skillet. Stir to loosen any browned bits from the bottom.
• Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer (medium-low). Cook for 15–20 minutes, stirring every few minutes, until the pasta is tender and most of the liquid has been absorbed.
• Remove the skillet from the heat and stir in 1/2 cup sour cream until smooth and combined.
• Add 1 cup shredded cheddar, 1 cup shredded mozzarella, and 1 cup shredded Monterey Jack. Stir until the cheeses are melted and the sauce is creamy, about 30 seconds to 1 minute. If needed, return to very low heat briefly and stir until fully melted.
• Sprinkle with 1 tablespoon chopped parsley and serve immediately.