Chili-Mac

"I saw this on Emeril and mad some small changes to fit our tastes. I make this about once a month. Leftovers keep the teenage boy happy and there are plenty of leftovers."
 
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Ready In:
50mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Heat olive oil over medium heat in a 6 quart soup pot. Add onions, jalapeno, and 2 teaspoons of the salt and cook until soft.
  • Add ground beef, chili powder, oregano and garlic and cook, breaking up clumps of meat with the spoon, for about five minutes.
  • Add tomatoes, beans and 1/2 cup of water. Stir and bring chili to a boil.
  • Reduce heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste and add 1 more teaspoon salt, if needed.
  • Preheat oven to 400 degrees F.
  • While chili simmers, cook the pasta according the package directions, drain and rinse under cool water and set aside. Grate cheese and set aside.
  • When chili has finished cooking, fold pasta into chili and add 1/3 of the cheeses. Transfer chili-mac to a casserole dish and top with the remaining cheeses.Bake until heated throughout and the cheese is melted, about ten minutes.

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RECIPE SUBMITTED BY

Mommy, a wanna be svelte domestic goddess, tech geek, avid reader and lover of doggies. Parent of a teenage boy and a preschool girl - someone is AlWAYS unhappy with something I've done in my house, but they both give my life definition and joy. When I have free time I love to indulge my passion for photography. Blogging my Project 365 - please follow me! <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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