Description
A warm and hearty Chili Mac that combines Tex-Mex flavors with cheesy comfort, perfect for weeknight dinners and serving a crowd.
Ingredients
- 12–16 ounces macaroni pasta (about 2 cups dry)
- 1 pound ground beef
- 1–2 tablespoons chili seasoning (adjust to taste)
- 1 can (14–15 oz) beans (kidney, pinto, or black beans), drained and rinsed
- 1 can (14–15 oz) tomato sauce
- 1–1 1/2 cups cheddar cheese, grated
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 1–2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Approximately 3–4 cups water (enough to cover pasta)
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Instructions
- 1. Heat the pan: Place your large skillet over medium heat and add the olive oil. Allow the oil to warm until shimmering.
- 2. Sauté onion and garlic: Add the diced onion and minced garlic to the skillet. Stir frequently and sauté for 3–5 minutes until the onion becomes translucent.
- 3. Brown the ground beef: Add the ground beef to the skillet and cook until fully browned, about 6–8 minutes. Drain excess fat if necessary.
- 4. Add seasoning and tomato sauce: Sprinkle chili seasoning over the beef and stir well. Add tomato sauce and mix until the meat is coated.
- 5. Add beans: Stir in the drained beans.
- 6. Add macaroni and water: Pour in the macaroni and add enough water to cover by 1/2 inch.
- 7. Boil and simmer: Increase heat to bring to a gentle boil. Once boiling, reduce heat, cover, and simmer for 10–12 minutes or until macaroni is tender.
- 8. Finish with cheese: Remove from heat and stir in grated cheddar cheese until melted.
- 9. Season to taste: Adjust salt and pepper as needed.
- 10. Serve hot: Garnish with extra cheese or toppings as desired.