Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings
In just half an hour, this Easy Cheesy Chili Mac is ready to be devoured! Made with simple ingredients, you will crave this all the time! Also, you only need one pan for this! Try it now and prepare to fall in love. Enjoy!
Ingredients:
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1 tsp garlic powder
1 1/2 c elbow noodles (I use Barilla gluten-free elbows)
2 tbsp chili powder
1/2 tsp of salt
1 (8 oz.) can of tomato sauce
1 lb. ground beef
1 tsp cumin
1 1/2 c shredded cheddar cheese
1 (10 oz.) can of tomatoes with green chilies
1 tsp oregano
1 c milk
1 c beef broth
Directions:
Place a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat.
Add tomato sauce, spices, milk, a can of tomatoes, broth, and green chilis. Stir everything until well incorporated.
Turn the heat to medium-high, then allow the mixture to simmer.
Add the noodles, then stir until well combined. Turn the heat down to low, then cover the skillet with the lid. Cook the noodles for 15 more minutes or until al dente.
Sprinkle shredded cheddar cheese, then stir until well blended and melted completely.
Remove from the heat and sprinkle freshly chopped herbs on top to garnish.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Make sure not to drain the canned tomatoes. It has a lot of flavors you don’t want to put to waste.
Feel free to use your preferred type of milk for this recipe.
I suggest using low-sodium beef broth for this recipe.
Nutrition Facts:
Amount Per Serving: CALORIES: 418 | TOTAL FAT: 24g | SATURATED FAT: 11g | TRANS FAT: 1g | UNSATURATED FAT: 10g | CHOLESTEROL: 99mg | SODIUM: 1049mg | CARBOHYDRATES: 18g | FIBER: 2g | SUGAR: 1g | PROTEIN: 32g
Ingredients
- 1 tsp garlic powder
- 1 1/2 c elbow noodles (I use Barilla gluten-free elbows)
- 2 tbsp chili powder
- 1/2 tsp of salt
- 1 (8 oz.) can of tomato sauce
- 1 lb. ground beef
- 1 tsp cumin
- 1 1/2 c shredded cheddar cheese
- 1 (10 oz.) can of tomatoes with green chilies
- 1 tsp oregano
- 1 c milk
- 1 c beef broth
Instructions
Place a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat.
Add tomato sauce, spices, milk, a can of tomatoes, broth, and green chilis. Stir everything until well incorporated.
Turn the heat to medium-high, then allow the mixture to simmer.
Add the noodles, then stir until well combined. Turn the heat down to low, then cover the skillet with the lid. Cook the noodles for 15 more minutes or until al dente.
Sprinkle shredded cheddar cheese, then stir until well blended and melted completely.
Remove from the heat and sprinkle freshly chopped herbs on top to garnish.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Make sure not to drain the canned tomatoes. It has a lot of flavors you don't want to put to waste. Feel free to use your preferred type of milk for this recipe. I suggest using low-sodium beef broth for this recipe.
