Chicken Fiesta Chili Mac Recipes

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CHICKEN FIESTA CHILI MAC

Chunky salsa, cheesy macaroni and tender chicken breast strips give this family-pleasing chili mac its fiesta-ready appeal.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield Makes 6 servings.

Number Of Ingredients 7



Chicken Fiesta Chili Mac image

Steps:

  • Heat oven to 350°F. Cook macaroni as directed on package. Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray 5 to 7 min. or until done, stirring frequently.
  • Drain macaroni. Add to chicken in skillet along with remaining ingredients; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 20 min. or until heated through. Stir before serving.

Nutrition Facts : Calories 370, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1070 mg, Carbohydrate 33 g, Fiber 4 g, Sugar 6 g, Protein 30 g

1-1/2 cups elbow macaroni, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
1 can (15 oz.) chili with beans
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup chopped green peppers
2 cloves garlic, minced

FIESTA CHILI MAC

The traditional chili ingredients of ground beef and black beans meet up with pasta, chunky salsa and taco sauce in this zesty version of chili mac.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 6 servings.

Number Of Ingredients 7



Fiesta Chili Mac image

Steps:

  • Cook meat and garlic in 3-quart saucepan over medium heat 8 to 10 minutes or until meat is evenly browned; drain.
  • Add remaining ingredients; mix well. Bring to a boil. Reduce heat to low. Cover; simmer 15 minutes, stirring occasionally.

Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 21 g

1 lb. lean ground beef
1 clove garlic, minced
1 jar (16 oz.) TACO BELL® Thick & Chunky Mild Salsa
1 jar (8 oz.) TACO BELL® Taco Sauce
1 can (15 oz.) black beans, rinsed, drained
3/4 cup elbow macaroni, uncooked
1-1/2 cups water

FIESTA CHILI MAC

Make and share this Fiesta Chili Mac recipe from Food.com.

Provided by alyseepoo

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6



Fiesta Chili Mac image

Steps:

  • COOK meat and garlic in 3-quart saucepan over medium heat 8 to 10 minutes or until meat is evenly browned; drain.
  • ADD remaining ingredients; mix well.
  • Bring to a boil.
  • Reduce heat to low.
  • Cover; simmer 15 minutes, stirring occasionally.

1 lb lean ground beef
1 garlic clove, minced
2 -3 cups enchilada sauce
1 (15 ounce) can black beans, drained and rinsed
1 cup elbow macaroni
1 3/4 cups water

CHICKEN FIESTA CHILI MAC

This is super good. I used Adobo Seasoning from Penzeys to season the chicken and some leftover chili in my freezer. I also used Ronzoni Smart Taste mini penne in place of the elbows. Recipe comes from "Velveeta -- Crowd Pleasing Recipes".

Provided by Chef Petunia

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7



Chicken Fiesta Chili Mac image

Steps:

  • PREHEAT oven to 350°F Cook macaroni as directed on package. Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray 5 to 7 minute or until cooked through, stirring frequently.
  • DRAIN macaroni. Add to chicken in skillet. Stir in chili, peppers, garlic, VELVEETA and salsa. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • BAKE 20 minute or until heated through. Stir before serving.
  • Jazz It Up: For added heat, add 1 teaspoons hot pepper sauce to the chicken mixture before spooning into prepared baking dish.

Nutrition Facts : Calories 385.9, Fat 14.5, SaturatedFat 7.6, Cholesterol 90.3, Sodium 1149, Carbohydrate 34, Fiber 4.5, Sugar 5.5, Protein 30.1

1 1/2 cups elbow macaroni, uncooked
1 lb boneless skinless chicken breast, cut into strips
1 (15 ounce) can chili with beans
1/2 cup chopped green pepper
2 garlic cloves, minced
1/2 lb Velveeta cheese, pasteurized prepared cheese product cut into 1/2-inch cubes
1/2 cup Taco Bell Home Originals thick 'n chunky salsa

CHILI MAC

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14



Chili Mac image

Steps:

  • In a large pot, boil pasta until al dente.
  • Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.
  • Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.

1 pound corkscrew shaped pasta with lines or elbows with lines
2 pounds ground sirloin
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 sweet onion, chopped
2 jalapeno peppers, seed and chopped
4 cloves garlic, chopped
3 tablespoons (1 1/2 palm fuls) dark chili powder
2 tablespoons (1 palm ful) cumin
2 tablespoons cayenne pepper sauce
Coarse salt
1 cup beer or beef broth
1 (28-ounce) can diced tomatoes in juice
1 (14-ounce) can crushed tomatoes
Chopped scallions, for garnish

FIESTA MAC

I clipped this recipe from a Kraft Food & Family magazine. It's perfect for a fast, easy week night dinner.

Provided by Kim D.

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5



Fiesta Mac image

Steps:

  • Prepare the macaroni and cheese dinner as directed on the box, cooking the macaroni for only 8 minutes.
  • Meanwhile, brown the ground beef with the green bell peppers in a skillet; drain.
  • Add the meat mixture, corn and salsa to the prepared macaroni and cheese dinner, mixing well.
  • Cook until heated through, stirring occasionally.

Nutrition Facts : Calories 699.1, Fat 21.4, SaturatedFat 8.6, Cholesterol 91, Sodium 1262.5, Carbohydrate 88.1, Fiber 5.5, Sugar 12.9, Protein 40.6

1 (14 ounce) package kraft deluxe macaroni & cheese dinner mix
1 lb ground beef
1 large green bell pepper, chopped
1 (10 ounce) package frozen corn, thawed
1 cup salsa

FIESTA MACARONI

When time is short, Sandra Castillo relies on this family-pleasing main dish. "It's so easy to fix, and everyone loves the zesty flavor that the salsa and chili beans provide," comments the Sun Prairie, Wisconsin cook.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 5



Fiesta Macaroni image

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Drain macaroni; set aside., In a microwave-safe bowl, combine salsa and cheese. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted. Stir into the skillet; add the macaroni and beans. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 473 calories, Fat 16g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 878mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.

1 package (16 ounces) elbow macaroni
1 pound ground beef
1 jar (16 ounces) salsa
10 ounces process cheese (Velveeta), cubed
1 can (16 ounces) chili beans, undrained

FIESTA CHICKEN

Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. -Teresa Peterson, Kasson, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10



Fiesta Chicken image

Steps:

  • In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 802mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 small tomatoes, chopped
1/3 cup picante sauce
1 medium green pepper, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
3 cups cubed cooked chicken
1 cup shredded Colby cheese

CHIPOTLE FIESTA CHILI

A fiesta of flavors with a hint of smokiness from chipotle peppers in adobo sauce in this chili with rice.

Provided by bd.weld

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 25m

Yield 6

Number Of Ingredients 12



Chipotle Fiesta Chili image

Steps:

  • Cook ground turkey and onion in a medium saucepan over medium heat; cook and stir until turkey is no longer pink and cooked through. Stir in garlic, chili powder, chipotle peppers with adobo sauce; stir until turkey is coated and fragrant. Drain excess fat from pan. Transfer mixture to a bowl.
  • Using the same saucepan, prepare Knorr® Fiesta Sides™ - Spanish Rice according to package instructions. When the rice is cooked, add the ground turkey mixture, tomatoes, and green chiles; stir until heated through. Serve, if desired, with chopped cilantro, onion and/or shredded cheese.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 15.6 g, Cholesterol 48.4 mg, Fat 2.1 g, Fiber 5.3 g, Protein 22.8 g, SaturatedFat 0.5 g, Sodium 300.8 mg, Sugar 1.5 g

1 pound lean ground turkey or chicken
1 onion, diced
1 clove garlic, minced
1 chipotle chile, canned in adobo sauce
2 teaspoons adobo sauce from chipotle peppers
2 teaspoons chili powder
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 (15 ounce) can low-sodium tomato sauce
1 (4 ounce) can diced green chiles
1 tablespoon chopped fresh cilantro
1 tablespoon onion, chopped
1 tablespoon Shredded cheese

FIESTA CHILI BEEF AND RICE

This zesty dish creates its own fiesta with every spoonful. Serve with corn tortillas and salsa.

Provided by CHRISTYJ

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 5

Number Of Ingredients 13



Fiesta Chili Beef and Rice image

Steps:

  • Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes.
  • Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
  • Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes.
  • Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.

Nutrition Facts : Calories 578.4 calories, Carbohydrate 54.9 g, Cholesterol 80.9 mg, Fat 27.1 g, Fiber 3.7 g, Protein 30.4 g, SaturatedFat 10.7 g, Sodium 1186.3 mg, Sugar 3.8 g

2 tablespoons vegetable oil
1 cup white rice
1 cup chopped onion
1 cup chopped green bell pepper
1 ¼ cups water
1 (10 ounce) can red chile sauce
1 (8.75 ounce) can sweet corn
1 tablespoon lemon juice
1 teaspoon salt
1 pound sirloin, cut into 1 inch cubes
1 (15 ounce) can Mexican-style tomato sauce
1 teaspoon ground cumin
1 cup shredded Monterey Jack cheese

FIESTA CHILI

Categories     Bean     Beef     Pepper     Pork     Tomato     Fall     Parade

Yield Makes 8 servings

Number Of Ingredients 17



Fiesta Chili image

Steps:

  • 1. Brown the beef, pork and chorizo in a nonstick skillet. Drain off the fat.
  • 2. Heat oil in a heavy pot over low heat; cook onions, garlic, and bell peppers for 15 minutes or until tender. Stir in the next 9 ingredients; cook 2 to 3 minutes to mellow the flavors.
  • 3. Add jalapeños, tomatoes, tomato sauce, beans, and the browned meats. Heat through. Add beer, then simmer 15 minutes, stirring once or twice. Season with salt. Serve with grated cheese, if desired.

2 pounds lean ground beef
1/2 pound ground pork sausage
1 pound chorizo, cut into 1/2-inch pieces
2 tablespoons olive oil
2 medium-sized onions, chopped
4 cloves of garlic, minced
1 each red, green and yellow bell pepper, diced
1 tablespoon each Worcestershire and Tabasco sauce
1 tablespoon each dried oregano, ground coriander and chili powder
1 teaspoon each cumin and pepper
1/2 teaspoon each cayenne pepper and red pepper flakes
4 jalapeños, diced
1 can each (16 ounces) tomato sauce and stewed tomatoes, chopped, with juices
2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
1 can flat beer
Salt, to taste
4 cups grated Monterey Jack cheese, (for garnish), optional

CHIPOTLE CHICKEN CHILI MAC

Courtesy of Rachael Ray's 365: No Repeats. Note: The recipe calls for omitting the black beans but I think they would be great if kept in.

Provided by rickoholic83

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 22



Chipotle Chicken Chili Mac image

Steps:

  • Heat a deep, large skillet or pot over high heat.
  • Add 2 T extra-virgin olive oil and the meat.
  • Season the meat with the grill seasoning and sear it, browning and crumbling it, for 3-5 minutes.
  • Transfer the meat to a plate and return the pot to the stove.
  • Reduce the heat to medium high and add the remaining tablespoon of extra-virgin olive oil.
  • Add the mushrooms and begin to brown them before adding the other veggies.
  • After 2-3 minutes the mushrooms will begin to shrink and soften.
  • Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot.
  • Once the onions, celery, bell peppers and garlic have been working for a few minutes, mix the veggies with the mushrooms.
  • Return the meat to the pan and season with Worcestershire sauce, chipotle and cumin.
  • Add the beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, 2 minutes.
  • Add the black beans, tomatoes, stock and thyme to the chili and simmer for at least 10 minutes to let the flavors combine.
  • While the chili simmers, cook the pasta al dente and drain.
  • Add the cooked pasta to the chili and stir to combine.
  • Pour the chili-mac into a 9 x 13 casserole dish and top with a mixture of smoked Gouda and Cheddar.
  • Melt the cheeses under a hot broiler 6 inches from the heat until golden.
  • Garnish the dish with finely chopped raw onions and chopped cilantro. (This step is optional.).

Nutrition Facts : Calories 1007.7, Fat 36.9, SaturatedFat 17.3, Cholesterol 189.9, Sodium 954.6, Carbohydrate 93.5, Fiber 11.8, Sugar 9.7, Protein 71.3

3 tablespoons extra virgin olive oil
2 lbs ground chicken
2 tablespoons McCormick grill seasoning
1/2 lb baby portabella mushrooms, chopped
1/4 lb shiitake mushroom caps, sliced
1 medium onion, chopped
3 celery ribs, chopped
1 red bell pepper, cored, seeded and chopped
4 -6 garlic cloves, chopped
2 tablespoons Worcestershire sauce
2 chipotle chiles in adobo, chopped with their juices
1 tablespoon cumin
12 ounces beer
1 (15 ounce) can black beans, drained
1 (15 ounce) can crushed tomatoes
1 cup chicken stock
2 tablespoons fresh thyme leaves
8 ounces smoked gouda cheese, shredded
8 ounces cheddar cheese, shredded
1 lb cavatappi pasta or 1 lb macaroni
1 small onion, finely chopped (optional)
cilantro, finely chopped (optional)

WHITE CHICKEN CHILI (FIESTA CHICKEN CHILI)

This is my take on White Chicken Chili. It has a little twist to make it more lively and exciting for those cold winter days. It is a flavor and color explosion

Provided by Jena Lewis

Categories     Tex Mex

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 15



White Chicken Chili (Fiesta Chicken Chili) image

Steps:

  • Heat pot and add extra virgin olive oil.
  • Saute onions and garlic in pot.
  • As onions are browning add chicken and cumin.
  • Add other veggies, beans, and corn, Cook until peppers are tender
  • Add chicken broth oregano and pepper, and bring to a boil.
  • reduce to simmer.
  • Add sour cream, and whipping cream.
  • Serve immediately.

1 lb boneless skinless chicken breast, cubed
1 large sweet onion, chopped
4 garlic cloves, crushed
1 sweet red pepper, chopped
1 cup celery, diced
2 serrano peppers, sliced
11 ounces sweet corn, drained
15 ounces small white beans, drained
4 ounces mild green chilies, diced
1/2 tablespoon cumin
1 tablespoon oregano
fresh ground black pepper, to taste
1 cup sour cream
1/2 cup whipping cream
1 tablespoon extra virgin olive oil

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