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One-Pot Cheesy Chili-Mac

one-pot cheesy chili-mac Entree
One-Pot Cheesy Chili-Mac
  • Prep 35 min
  • Total 35 min
  • Servings 8

Hearty chili with creamy macaroni and cheese is an unbeatable comfort, and this 100-percent scratch version is the ultimate! Zesty Tex-Mex flavoring, cheddar cheese, green chiles and an extra boost of both chili and garlic powder give this dish deep savory flavor that’s hard to resist. So, put it to the test and see what your family says. If you find it deserves a spot in your permanent dinner rotation, you’ll be glad to know this recipe freezes beautifully! MORE+ LESS-

Updated June 28, 2019
Old El Paso
Make with
Old El Paso

Ingredients

1
tablespoon vegetable oil
1
lb ground beef (at least 90% lean)
2
cups diced onions
1
cup diced red bell peppers
1
package (1 oz) Old El Paso™ original taco seasoning mix
1
tablespoon chili powder
1
teaspoon garlic powder
1/4
teaspoon salt
2
cups water
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1
can (19 oz) Progresso™ red kidney beans, drained, rinsed
1
can (4.5 oz) Old El Paso™ diced green chiles
1/2
lb uncooked elbow macaroni (1 3/4 cups)
2
cups shredded Cheddar cheese (8 oz)
Chopped fresh cilantro leaves, if desired
Sliced green onions, if desired
Hot sauce, if desired

Steps

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  • 1
    In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
  • 2
    Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
  • 3
    Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.

Expert Tips

  • Use 90% lean ground beef in this recipe, and you can skip draining the beef.
  • Like it hot? In addition to serving with hot sauce, sliced pickled jalapeños add a nice perky, acidic heat on top.
  • Sour cream or yogurt and crushed tortilla chips make nice toppings for this chili mac.
  • To Freeze: Divide mixture into 4 portions (about 2 2/3 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Thaw in refrigerator overnight or until completely thawed. To Heat: Remove 1 portion from storage container or bag; transfer to microwavable bowl. Cover with plastic wrap; vent and microwave on High 2 to 4 minutes, stirring once, until steaming and heated through. Top with cheese, cilantro, green onions and hot sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
470
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
1170mg
49%
Potassium
300mg
9%
Total Carbohydrate
51g
17%
Dietary Fiber
7g
28%
Sugars
9g
Protein
27g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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