Easy Cheesy Chili Mac
Ingredients
1 pound Ground Beef
3 Tablespoons Chili Powder
1 teaspoon Onion Powder
½ teaspoons Cumin
½ teaspoons Garlic Salt
½ cups Green Bell Pepper, Chopped
1 can Red Beans, Drained And Rinsed (15 Ounce Can)
1 can Chopped Tomatoes With Green Chilies (like Rotel, 10.4 Ounce Can)
1 can Stewed Tomatoes (14.5 Ounce Can)
1 can Tomato Sauce (15 Ounce Can)
1 cup Water
2 cups Uncooked Pasta
1 cup Shredded Cheddar Cheese
Preparation
Heat a Dutch oven or large 12-inch pot over medium heat. Add ground beef, allow it to cook and stir to crumble as you go. When browned, drain off as much grease as you can. Add in spices, bell pepper, and the drained and rinsed red beans. Add the un-drained cans of tomatoes with green chilies, stewed tomatoes, tomato sauce and water and bring mixture to a simmer.
Then pour in the uncooked pasta. Cover the pot and let the mixture simmer for 12 minutes (see note), stirring occasionally. Stir in 3/4 of the cheese then sprinkle the last 1/4 over the top. Replace the lid for another moment until cheese melts. Garnish with your favorite chili fixings!
Note: I used Barilla Gluten-Free Penne Pasta. The cook time on the box says 10 minutes but this was perfect for me at 12 minutes. I have not made this with any other type of pasta. So, I recommend checking the cook time on the box and checking your pasta for tenderness, as all cook times may vary.
Ingredients
 |
| Easy Cheesy Chili Mac |
1 pound Ground Beef
3 Tablespoons Chili Powder
1 teaspoon Onion Powder
½ teaspoons Cumin
½ teaspoons Garlic Salt
½ cups Green Bell Pepper, Chopped
1 can Red Beans, Drained And Rinsed (15 Ounce Can)
1 can Chopped Tomatoes With Green Chilies (like Rotel, 10.4 Ounce Can)
1 can Stewed Tomatoes (14.5 Ounce Can)
1 can Tomato Sauce (15 Ounce Can)
1 cup Water
2 cups Uncooked Pasta
1 cup Shredded Cheddar Cheese
Preparation
Heat a Dutch oven or large 12-inch pot over medium heat. Add ground beef, allow it to cook and stir to crumble as you go. When browned, drain off as much grease as you can. Add in spices, bell pepper, and the drained and rinsed red beans. Add the un-drained cans of tomatoes with green chilies, stewed tomatoes, tomato sauce and water and bring mixture to a simmer.
Then pour in the uncooked pasta. Cover the pot and let the mixture simmer for 12 minutes (see note), stirring occasionally. Stir in 3/4 of the cheese then sprinkle the last 1/4 over the top. Replace the lid for another moment until cheese melts. Garnish with your favorite chili fixings!
Note: I used Barilla Gluten-Free Penne Pasta. The cook time on the box says 10 minutes but this was perfect for me at 12 minutes. I have not made this with any other type of pasta. So, I recommend checking the cook time on the box and checking your pasta for tenderness, as all cook times may vary.
No comments:
Post a Comment