Chili Mac (Cooking Light) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Another chili mac recipe - this one is from Cooking Light's Best of 10 Years. It was an instant hit with everyone in my family. Ingredients:
1 lb lean ground beef |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
3 garlic cloves, minced |
2 cups cooked elbow macaroni |
1/2 cup water |
1 tablespoon chili powder |
1 teaspoon cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (15 1/4 ounce) can kidney beans |
1 (14 1/2 ounce) can chopped tomatoes, undrained |
1 (8 3/4 ounce) can corn, drained (i used frozen) |
1 (8 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1 cup shredded cheddar cheese or 1 cup low-fat cheddar cheese or 1 cup monterey jack cheese |
Directions:
1. Cook first 4 ingredients in a dutch oven over medium high heat till meat is browned, stirring until meat crumbles.
2. Drain well and wipe drippings from pan with a paper towel (if your beef is lean enough, you won't really need to do this).
3. Return beef to dutch oven; add macaroni and next 10 ingredients.
4. stir well.
5. Bring to a boil; cover and reduce heat.
6. Simmer 20 minutes, stirring occasionally.
7. Spoon into individual serving bowls.
8. Sprinkle 2 T cheese over each serving.
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