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One-Pot Cheesy Chili-Mac
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Prep Time:
35 minutes
Total Time:
35 minutes
Ultimate scratch-made Tex-Mex chili mac and cheese with zesty flavors, cheddar, green chiles, and garlic. Freezes well for a quick and delicious family favorite.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 lb ground beef (at least 90% lean)
  • 2 cups diced onions
  • 1 cup diced red bell peppers
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 2 cups water
  • 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 lb uncooked elbow macaroni (1 3/4 cups)
  • 2 cups shredded Cheddar cheese (8 oz)
  • Chopped fresh cilantro leaves, if desired
  • Sliced green onions, if desired
  • Hot sauce, if desired
Instructions:
  • Heat oil in a 5-quart Dutch oven over medium-high heat. Add beef, onions, and bell peppers; cook for 6 to 8 minutes, stirring often until beef is cooked through and onions are tender. Mix in taco seasoning, chili powder, garlic powder, and salt; stir for 30 seconds.
  • Combine water, tomatoes, beans, and chiles in a pot. Add macaroni and bring to a boil over high heat. Reduce heat to medium and cook for 10 to 12 minutes, stirring occasionally, until macaroni is tender. Do not drain.
  • Fold in 1 cup of sharp and flavorful Cheddar cheese until it melts beautifully. Garnish with the reserved cheese, fragrant cilantro, fresh green onions, and a drizzle of spicy hot sauce for an unforgettable finish.

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