CHILI MAC
Add a little spice to this comfort food favorite, by sprinkling on Sargento Shredded Reduced Fat 4 Cheese Mexican Cheese. Ole!
Provided by Sargento
Categories Trusted Brands: Recipes and Tips Sargento
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
- Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 37.2 g, Cholesterol 82.5 mg, Fat 17.1 g, Fiber 2.5 g, Protein 32.1 g, SaturatedFat 7.4 g, Sodium 893.9 mg, Sugar 5.7 g
CHILI MAC N CHEDDAR SOUP
I have not made this yet but putting here for safe keeping! Sounds delicious! I got it from Redbook Magazine.
Provided by RecipeNut
Categories Meat
Time 34m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a 5-quart soup pot over medium-high heat; add onion and saute 4 minutes, until translucent. Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink. Stir in chili powder and cumin; cook, stirring, for 2 minutes.
- Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes. Stir in pasta; continue to cook, covered, 5 minutes. Stir in cheese until melted and smooth. Remove from heat; let stand 5 minutes or until pasta is fully cooked.
- Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.
CHILI MAC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 14
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.
CHILI CHEESE SOUP
To cut down on last minute preparation, Kyle Gray chops the vegetables from this rich soup the night before and stores them in the fridge. "It has become one of our favorite comfort foods," notes the Glendale, Arizona cook.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.
Nutrition Facts : Calories 294 calories, Fat 22g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 1107mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 10g protein.
CHILI MAC AND CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
- Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
- In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
- Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.
30-MINUTE CHILI MAC RECIPE
Make the weeknights easy on yourself with a 30-Minute Chili Mac Recipe. Thick with kidney beans, ground beef and salsa, this 5-star 30-Minute Chili Mac Recipe gets rave reviews for its quick and easy deliciousness.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Brown meat with chili powder in large saucepan.
- Add all remaining ingredients except cheese; mix well.
- Bring to boil; cover. Simmer on low heat 15 min., stirring after 8 min. Serve topped with cheese.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 25 g
STOVETOP CHILI MAC
This one-pot wonder features hearty fall flavors that will have everyone asking for seconds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.
- Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.
Nutrition Facts : Calories 755 g, Fat 25 g, Fiber 5 g, Protein 51 g, SaturatedFat 10 g
CHILI MAC CASSEROLE
This cheesy casserole uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a leafy salad for a complete meal. -Marlene Wilson, Rolla, North Dakota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.
Nutrition Facts : Calories 313 calories, Fat 13g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 758mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
ONE-POT CHEESY CHILI-MAC
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!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
- 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.
- Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.
Nutrition Facts : Calories 470, Carbohydrate 51 g, Cholesterol 65 mg, Fat 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1170 mg, Sugar 9 g, TransFat 0 g
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