One Skillet Chili Mac Recipe
Everything you love about homemade chili and cheesy macaroni comes together in one hearty skillet dinner with bold chili flavor.
Servings 4
Calories 461kcal
Equipment
Ingredients
- 1 pound extra lean ground beef
- 1 large yellow onion peeled and diced
- 1 small red bell pepper cored and chopped
- 2 cloves garlic minced
- 15 ounces canned red kidney beans rinsed and drained
- 8 ounces tomato sauce
- 2 medium tomatoes cored and chopped
- ½ cup elbow macaroni pasta
- ½ cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- 1 teaspoon salt
- black pepper to taste
- 1 cup Mexican blend cheese shredded
- fresh parsley chopped, for garnish
Instructions
- Place a large, deep-sided skillet over medium heat. Add 1 pound extra lean ground beef and cook until it's mostly cooked, breaking up the meat as you go.
- Add 1 large yellow onion, 1 small red bell pepper, and 2 cloves garlic, and stir everything together. Cook for another 5 minutes until the onions are translucent and the beef is completely browned.
- Add 15 ounces canned red kidney beans, 8 ounces tomato sauce, 2 medium tomatoes, 1/2 cup elbow macaroni pasta, 1/2 cup water, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried cilantro, 1 teaspoon salt, and black pepper. Stir to combine.
- Bring to a boil, cover the skillet, and reduce the heat to medium-low. Simmer for 20 min or until the pasta is tender.
- Uncover the pan and sprinkle 1 cup Mexican blend cheese all over the top. Cover and cook for 2-3 minutes until the cheese is melted. Uncover and sprinkle with chopped fresh parsley before serving warm.
Nutrition
Calories: 461kcal | Carbohydrates: 41g | Protein: 41g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 97mg | Sodium: 1409mg | Potassium: 1195mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2123IU | Vitamin C: 40mg | Calcium: 269mg | Iron: 6mg
