So, during the week simple is great. Simple is a lifesavor. Simple, one pot and good...now that's awesome! That's exactly what I got when I tried this cheesy chili mac. This recipe has been floating around the blogasphere for some time now...I think I might actually be the only person who hasn't tried this...ssshhhh, dont' tell! Since so many people have tried it, I knew all the raving wasn't for nothing. This meal has everything in one dish; starch, protien, vegetables and dairy. This cheesy pasta dish is also the perfect way to sneak a few extra veggies in for those kiddos (and
Cheesey Chili Mac
1 Tbsp vegetable oil
1 Small onion, finely chopped
4 Cloves garlic, mined
1 Pound ground beef
1 Can Rotel
1 (15oz) Can black beans, drained and rinsed
1 (15oz) Can diced tomatoes
1 Tbsp chili powder
1 Tbsp cumin
1/2 Tsp salt
1 Tbsp brown sugar
1-1 1/2 Cups water
2 Cups small pasta
4 Oz cream cheese
2 Cups Mexican shredded cheese blend
1/4 Cup cilantro, chopped
Place a large skillet over medium heat. Add oil and allow to warm for about 30 seconds. Once the oil is heated add the onion, chili powder, cumin, and salt and cook, stirring frequently until onion is translucent, about 5 minutes. Add the garlic and brown sugar and cook for 1 minute more. Add the ground beef and cook through.
Add the 1 cup water, Rotel and pasta to the pan and stir to combine. If the pasta is not covered by liquid add the remaining 1/2 cup. Cover the pan, increase heat to medium and allow pasta to cook until al dente, about 12 minutes. Add the tomatoes and beans and stir, once combined add the cream cheese and stir until incorporated.
Remove from heat, add 1 cup of cheese and stir to combine. Sprinkle remaining cheese over the pasta mixture, cover and allow to stand for 2 minutes. Sprinkle with chopped cilantro and serve.
Optional additional toppings- sour cream, green onions, and/or additional cheese
Recipe source: Adapted from Cook's Country via The Jey of Cooking