2cupsshredded Mexican cheeseor colby jack or cheddar
1can red kidney beans14 oz.
cilantrochopped, optional for topping
Instructions
Bring a large skillet or pot over high heat and add in the oil. Add in the onion and sauté until tender and translucent in color. Add in the garlic and sauté for another minute.
Add in the ground beef and sauté until cooked and no longer pink. Add in the spices, salt and sauté for another minute. Then add in the red bell pepper. Mix together with the meat mixture and cook for 2-3 more minutes.
Add in the tomatoes, and chicken broth. Mix and then add in the pasta. Give it another mix, then cover the skillet. Bring the heat down to medium-low and allow the pasta to cook for 5 minutes. Open the pot and add in the drained beans. Stir and cover to cook for another 7 minutes.
Open the lid and stir in half of the cheese. Mix to combine well. Then top the dish with the other half of the cheese. Turn the heat to low and cover with the lid to allow the cheese to melt. Once it melts remove pot from heat. Takes just a couple of minutes.
Top with some fresh cilantro and serve.
Video
Notes
Feel free to change the red bell peppers to any type of bell pepper.
If you want to make this spicier, you can add some cayenne pepper and red pepper flakes.
You can swap the ground beef for any other types of ground meats like ground chicken, ground turkey, etc.
Shredded your own cheese will give you the best results. Pre-shredded cheese has a dusting on them to keep them from clumping so it doesn’t melt as smoothly. Shred your own cheese by running a block of cheese through a food processor.
Be sure to use a large enough pot so everything fits! At the minimum, your pot should be 5 QTs.
Top this with whatever you desire! Avocado, fresh herbs, chips, and more. Any topping you use for chili will go well with this chili mac recipe.