Chili Mac

Chili Mac
Photo by Oxmoor House

Ingredients

  • ½ cup water
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 (6-ounce) can tomato paste
  • 1 (8-ounce) can tomato sauce
  • ¼ teaspoon black pepper
  • 1 (8 3/4-ounce) can whole-kernel corn, drained
  • 1 (15-ounce) can kidney beans, drained
  • + 8 more ingredients
    • 2 cups cooked elbow macaroni (about 4 ounces uncooked)
    • 3 garlic cloves, minced
    • ½ cup chopped onion
    • 1 (14.5-ounce) can whole tomatoes, undrained and chopped
    • ½ cup chopped green bell pepper
    • 1 teaspoon ground cumin
    • 1 tablespoon chili powder
    • 1 pound ground round

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 ...

View full recipe at My Recipes

Comments

Variations on Chili Mac

  • Chili Mac
    • 1/2 pound ground beef, cooked, drained
    • 1/2 pound ground beef, cooked, drained
    • 1 cup canned diced tomatoes, drained
    • +4 other ingredients
  • Chili Mac
    • 1/2 cup coarsely chopped celery
    • 1 cup canned no-salt-added beef broth, undiluted
    • 1/2 teaspoon salt
    • 3 cloves garlic, minced
    • +10 other ingredients


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