Description
A delicious and hearty dish combining chili and macaroni with a cheesy twist.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) chili beans
- 1 packet chili seasoning
- 2 cups shredded cheddar cheese
- 1 cup beef broth
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large skillet, brown the ground beef over medium heat until fully cooked.
- Add the kidney beans, diced tomatoes, chili beans, chili seasoning, and beef broth to the skillet; stir to combine.
- Bring the mixture to a simmer and let it cook for about 10 minutes.
- Stir in the cooked macaroni and half of the cheddar cheese until well combined.
- Top with the remaining cheddar cheese and cover until the cheese is melted.
- Season with salt and pepper to taste before serving.
Notes
- For a vegetarian version, substitute ground beef with lentils or a meat alternative.
- Feel free to add additional spices or toppings like sour cream or green onions.
- This dish can be made ahead of time and reheated for easy meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg