Chili Mac
Chili Mac is a definite Mexican-American hybrid. Ground beef,
kidney beans, and macaroni are all simmered together in a spicy
tomato sauce to make a hearty and easy dinner.
Equipment
Ingredients
- ¾ pound ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 green bell pepper chopped
- 2 tablespoons flour
- ½ cup taco sauce
- 1 10-ounce can condensed tomato soup
- 2 teaspoons chili powder
- ⅛ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- ½ 15-ounce can kidney beans, drained
- ½ cup water
- ½ cup grated Cheddar cheese
- ½ cup uncooked elbow macaroni
Instructions
- In large skillet, brown ground beef with onion and garlic; drain well
- if necessary. Add green pepper and cook for another 2–3 minutes.
- Sprinkle with flour and cook for 2 minutes. Pour into 4-quart slow cooker.
- Pour taco sauce and soup into skillet; bring to a simmer, stirring to
- scrape up drippings. Add to slow cooker along with remaining
- ingredients except cheese and macaroni. Cover and cook on low for 7–8 hours.
- Add macaroni to slow cooker and turn heat to high. Cover and
- cook for 10–15 minutes until macaroni is tender. Sprinkle with cheese and serve.
Notes / Tips / Wine Advice:
Tone It Down for Kids
If you’re serving this recipe to kids, you may want to cut down
on the amount of chili powder and pepper. You could also used
plain diced tomatoes, not those with added green chiles. Serve
some crushed red pepper flakes or ground red chili powder on
the side for those who want to make their dinner spicier.
If you’re serving this recipe to kids, you may want to cut down
on the amount of chili powder and pepper. You could also used
plain diced tomatoes, not those with added green chiles. Serve
some crushed red pepper flakes or ground red chili powder on
the side for those who want to make their dinner spicier.
Nutritional Information
Calories: 451.53 kcal | Protein: 24.59 g | Fat: 18.32 g
