Chili mac and cheese
Two awesome comfort food rolled into one, chili and mac and cheese. Loaded with cheese, tomatoes, corn, beans, pasta and ground beef!
Print
Pin
Servings: 8 People
Calories: 698kcal
Cost: $25
Equipment
- Dutch oven
Ingredients
- 1 pound ground beef
- 16 oz elbow macaroni
- 1 cup pasta water
- 1 can rotel tomatoes and green chilis
- 1 can fire roasted tomatoes
- 1 can black beans drained and rinsed
- 1/2 cup onion chopped
- 1 cup corn fresh or frozen
- 3 tbsp tomato paste
- 1 tsp better than beef bouillon paste
- 2 cups mild cheddar cheese shredded
- 2 cups chihuahua cheese shredded
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 tbsp avocado oil
- 12 tsp salt divided
- 1 tsp pepper
Optional toppings
- avocado
- cilantro
- sour cream
- lime wedges
- green onions
- jalepeno
Instructions
- Preheat oven to 350 degreese. In a large pot, cook pasta according to package directions. Reserve 1 cup of pasta water.
- Add oil to a dutch oven or a large oven safe pot over med high heat. Add in chopped onions and salt, cook until tender. Stir often. Add in ground beef and seasonings and stir well.
- Once beef is cooked through, add in tomatoes, corn, beans, better then beef boullion and tomato paste and stir until the pastes have dissolved.
- Pour in the pasta, pasta water, 1 cup of chihuahua cheese and one cup of cheddar and stir until the cheese is distributed evenly.
- Evenly layer the remaining cheese on top of the pasta mixture and cover. Bake for 30 mins or until cheese is melted. Top with fresh cilantro, sour cream, green onions, avocado, jalapenos and lime wedges. Serve and enjoy!
Nutrition
Serving: 14.5oz | Calories: 698kcal | Carbohydrates: 14g | Protein: 41g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 3697mg | Potassium: 469mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1904IU | Vitamin C: 4mg | Calcium: 881mg | Iron: 3mg