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Chili Mac

Photo: Oxmoor House
Yield 8 servings (serving size: 1 cup beef mixture and 2 tablespoons cheese)
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.

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

Nutrition 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

How to Make It

  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.