Super simple but full of flavor, this bean and meat chili adds macaroni pasta for a fun twist.
lb. lean ground beef
oz. (1 1/2 cups) uncooked elbow macaroni
(15.5-oz.) can spicy chili beans, undrained
(14.5-oz.) can zesty chili-style chunky tomatoes, undrained
oz. (1 cup) shredded Cheddar cheese
Cook macaroni as directed on package. Drain; return to saucepan. Cover to keep warm.
Meanwhile, brown ground beef in 12-inch nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
Reduce heat to medium. Stir in cooked macaroni, beans, tomatoes, salt and pepper. Cook an additional 3 to 5 minutes or until bubbly, stirring frequently. Sprinkle with cheese.
For milder flavor, use regular chili beans and diced tomatoes instead of spicy chili beans and zesty tomatoes.
Set out bowls of your favorite chili toppings. Try sour cream, chopped green onions, jalapeño chiles and extra shredded Cheddar cheese.
It's easy to make this kid-pleasing casserole even more interesting: omit the shredded Cheddar cheese, and use a star-shaped cutter to cut sliced American cheese into star shapes or favorite animals shapes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/2 Cups
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 3 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.