Chili Mac

Chili Mac Recipe
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.


8 servings (serving size: 1 cup beef mixture and 2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 295
Caloriesfromfat 28 %
Fat 9.2 g
Satfat 4.4 g
Monofat 3 g
Polyfat 0.8 g
Protein 22.6 g
Carbohydrate 32.5 g
Fiber 4.2 g
Cholesterol 50 mg
Iron 4.3 mg
Sodium 529 mg
Calcium 151 mg


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


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.