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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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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