Baked Chili Mac

16 ingredients
8 steps

Ingredients

  • 1 cup uncooked elbow macaroni (we use Mission lower-carb macaroni)
  • 1 1 lb ground chicken or 1 lb ground turkey
  • 1 cup chopped yellow onion
  • 1 tablespoon minced garlic (about 4 cloves)
  • 1 (14 -15 ounce) can chopped peeled tomatoes, with juice
  • 1 (6 ounce) can tomato paste
  • 1 (7 ounce) can chopped mild green chilies, with liquid
  • 1 (15 ounce) can black beans or (15 ounce) can black soybeans, drained
  • 1 teaspoon chili powder
  • 1 teaspoon dried ancho chile powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • Tabasco sauce, to taste
  • 1 1/2 cups shredded cheddar cheese

Directions

  1. 1
    Preheat oven to 350 degrees F.
  2. 2
    Cook the pasta according to package directions until al dente (if using regular macaroni this will take about 6 to 7 minutes, if using lower-carb versions it'll take about 15 minutes); drain and set aside.
  3. 3
    While pasta is cooking, in a large saute pan cook the ground meat, onion, and garlic until meat is browned, about 5 to 7 minutes; drain fat if desired or necessary.
  4. 4
    Add the tomatoes, tomato paste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper, salt, and tabasco (to taste) and simmer for 5 minutes.
  5. 5
    Add the cooked macaroni and stir well to incorporate.
  6. 6
    Pour mixture into a lightly pan-sprayed large casserole dish and sprinkle with the cheddar cheese.
  7. 7
    Bake at 350 degrees F for 20 to 30 minutes or until the cheese is golden and bubbly.
  8. 8
    Serve with a bit of sour cream for topping and veggies.

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