Chili Mac

  • heidimotsch Posted: 01/18/10
    Worthy of a Special Occasion

    You can't get any better than this when looking for a tasty, hearty, quick and easy recipe. I'd maybe bring it to a potluck, but wouldn't serve it for a special occasion. Still, it's too good to only give three stars. I always make the notable change of using textured veggie crumbles in place of the beef, makes it WAY healthier and does not affect the flavor-plus it's quicker that way too.

  • lwallb Posted: 05/26/10
    Worthy of a Special Occasion

    Quite tasty, but even with all the canned ingredients, it still needed a bit of salt. We just sprinkled a bit on each serving, so maybe 1/2-1 tsp for the whole batch? Definitely worthy of my permanent recipe file!

  • Erin406 Posted: 05/22/11
    Worthy of a Special Occasion

    I was hopeful that this would be a recipe even my toddler would enjoy but that wasn't the case. The dish is listed as child-friendly but the chili powder made it way too spicy to serve to my child. My husband and I ate it and while I was pleased with the amount of vegetables in this one dish meal, my husband would have preferred it without any. I would not make it again but for someone who likes goulash, this would be a hit.

  • DSwan09 Posted: 08/14/11
    Worthy of a Special Occasion

    My family loves this recipe! It's easy to make and tastes delicious. It also freezes well, which is great because it makes a lot!

  • annaxbarie Posted: 06/09/12
    Worthy of a Special Occasion

    Delicious. Added tabasco sauce to the mix like I do with my chili recipe. I like chili to be a bit spicy and I find chili powder alone just adds a smokey flavor. Also, I used leftover taco meat from last night. Made this a really great easy lunch idea. No dicing or slicing. =]

  • Lindon Posted: 04/08/13
    Worthy of a Special Occasion

    I made this last weekend and it was great. I like spicy food, so I doubled the chile powder and cumin. I had a bite, but not too much. Next time I make it, I will replace the bell pepper with a few fesh jalepeno peppers.


More From Cooking Light