Recipe courtesy of Bev Weidner
Recipe courtesy of Bev Weidner
Show:
Mom Wins
Kitchen Sink Chili Mac
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 452
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 30 g
- Cholesterol
- 77 mg
- Sodium
- 806 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 452
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 30 g
- Cholesterol
- 77 mg
- Sodium
- 806 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 5 minutes.
- In the meantime, heat the oil in a large skillet over medium-high heat, then add the celery, carrot, bell pepper and red onion. Season with a pinch of salt and saute until the veggies begin to get tender, about 5 minutes. Add the garlic and saute until fragrant, another 30 seconds.
- Add the ground beef and brown it with the veggies, breaking it up with a wooden spoon. Season with the cumin, chili powder and a pinch of salt; toss the beef and veggies around in the skillet another minute or two. Add the diced tomatoes and stir into the mix. Transfer the mostly-cooked elbow macaroni to the skillet and stir to combine.
- Transfer the chili mac to any casserole dish you want! Sprinkle with the mozzarella and bake, uncovered, until the cheese is browned and bubbly, 30 to 40 minutes.
