Easy Chili Mac and Cheese
Chili Mac and Cheese is a hearty one-pot meal made with ground beef, elbow pasta, kidney beans, tomatoes, peppers, chili seasoning, and melted cheese.
Servings: 4 servings
Ingredients
- 8 oz. elbow pasta about 2 cups when dry
- 14 oz. canned petite tomatoes diced
- 1 pack chili seasoning
- 1 tsp. salt
- 3 tsp. cumin powder
- 4.5 oz. canned green chili pepper
- 1 ¼ cups yellow onion 1 medium-sized onion
- 4 large cloves garlic
- 3 cups low-sodium chicken broth
- 1 cup red bell pepper petite diced
- 1 lb. lean ground beef
- 2 tbsps. olive oil use light-tasting olive oil
- 2 cups shredded Mexican cheese or Colby Jack or cheddar
- 14 oz. canned red kidney beans
- cilantro chopped, optional for topping
Instructions
- Heat the oil in a large skillet or pot over high heat. Add the onion and sauté until tender and translucent. Add the garlic and sauté for another minute.
- Add the ground beef and sauté until cooked and no longer pink. Season with the spices and salt, then sauté for another minute. Add the red bell pepper and combine with the beef mixture. Cook for 2-3 more minutes.
- Add the tomatoes, green chilies, and chicken broth, then mix well. Add the pasta and stir to combine. Cover the skillet, reduce the heat to medium-low, and cook for 5 minutes. Add the drained beans and stir. Cover and cook for another 7 minutes, or until the pasta is al dente.
- Remove the lid and combine half of the cheese with the pasta mixture. Top with the remaining cheese and reduce the heat to low. Cover and cook for a couple of minutes, or until the cheese melts. Remove the pot from the heat.
- Top with fresh cilantro and serve.
Video
Nutrition
Calories: 958kcal | Carbohydrates: 78g | Protein: 52g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1222mg | Potassium: 1313mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1827IU | Vitamin C: 72mg | Calcium: 513mg | Iron: 9mg