Chili Mac

Photo: Oxmoor House

This simple beef-and-cheese dinner makes a great kid-friendly option for busy school nights. Plus, since it calls for onion, bell pepper, tomatoes, kidney beans, and corn, chili mac is a great way to sneak extra veggies into your kids' diets. For more beef dinners, see our complete collection of beef recipes.

Yield: 8 servings (serving size: 1 cup beef mixture and 2 tablespoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 28%
  • Fat: 9.2g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 22.6g
  • Carbohydrate: 32.5g
  • Fiber: 4.2g
  • Cholesterol: 50mg
  • Iron: 4.3mg
  • Sodium: 529mg
  • Calcium: 151mg

Ingredients

  • 1 pound ground round
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 2 cups cooked elbow macaroni (about 4 ounces uncooked)
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can whole tomatoes, undrained and chopped
  • 1 (15-ounce) can kidney beans, drained
  • 1 (8 3/4-ounce) can whole-kernel corn, drained
  • 1 (8-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 cup (4 ounces) shredded sharp cheddar cheese

Preparation

  1. Cook first 4 ingredients in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan; stir in macaroni and next 9 ingredients (macaroni through tomato paste). Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto each of 8 plates; top with cheese.
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