I just recently tried this recipe, and on a hunch that our family might like it, took pictures along the way so that I could share it with you all! Our family enjoyed it (with a few modifications, as I have listed) and it will probably go in to “make again sometime” file. Since we have small kids in the house, I left out the hot pepper sauce from the dish and had it on the table so that my husband and I could add a little zing to our own servings. I think that works well, that way, everyone can have the heat to their liking!
Start by cooking the macaroni according to the package directions. Meanwhile, brown the ground beef with the onion, jalapenos, and garlic over medium heat. Drain it after the meat is fully cooked through, especially if you’re using turkey.
Add the beans, tomatoes, tomato sauce, and spices and then stir well. I like to cook black beans myself, so I always estimate about what I think a can would be.
Add the cooked macaroni and stir again. Cook about 5 more minutes, until it’s heated through.
Sprinkle the top with cheese, and cover with the lid. Reduce the heat to low, and the cheese will start to melt.
Once the cheese is melted, it’s time to serve!
Chili Mac
Ingredients
- 2 cups uncooked elbow macaroni
- 1 pound ground beef ground turkey, or a mix of the two
- 1 small onion chopped
- 1 to 2 jalapenos seeded and chopped
- 2 garlic cloves minced
- 1 15-oz can black beans drained and rinsed, or 1 to 1 1/2 cups cooked black beans
- 1 14.5-oz can diced tomatoes undrained
- 1 8-oz can tomato sauce
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon freshly ground pepper
- 1 cup shredded sharp cheddar cheese
Instructions
- Cook the pasta according to the package directions.
- In a large skillet, brown ground beef with the onion, jalapenos, and garlic over medium heat until the meat is cooked through. Drain.
- Add the beans, tomatoes, tomato sauce, and spices. Stir well.
- Add the cooked pasta and stir again. Cook about 5 minutes, until heated through. Sprinkle with cheese, and cover. Reduce heat to low, and cook until cheese melts, about 2 minutes.
Recipe adapted from Taste of Home