Step 1

Wash and cut all of your vegetables. Cut the onion, jalapeño, and poblano pepper into a small dice. Cut the mushrooms into thin slices. Use a vegetable peeler to create ribbons with the carrots and then cut into smaller pieces. Roughly chop the spinach into smaller pieces.

Step 2

In a large stock pot, add a bit of oil over medium high heat. Add in the onions and peppers, salt lightly.

Step 3

After a couple of minutes add in the mushrooms and carrots. Cook for a couple of minutes.

Step 4

Push the vegetables to the perimeter and make room in the bottom of the pot and add in the meat. Allow it to brown and cook throughout.

Step 5

Once the meat has cooked, add in the petite diced tomatoes, crushed tomatoes, milk, macaroni, chili powder, and cumin. Stir the mixture and bring to a light boil.

Step 6

Once boiling, reduce the heat to low and cover. Cook for the allotted time on your macaroni's packaging.

Step 7

After the timer on the macaroni has expired, remove the lid and test a noodle to ensure it has cooked to at least al dente. Add in the spinach and cheese and stir. If the mixture is still quite soupy, allow it to cook uncovered to boil off some of the water.

Step 8

Season with salt and pepper to taste.

Step 9

This recipe makes 7 servings. Divide your ingredients evenly between your 7 containers.