Chili Mac

15 ingredients
1 steps

Ingredients

  • 1 pound ground round
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 2 cups cooked elbow macaroni (about 4 ounces uncooked)
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can whole tomatoes, undrained and chopped
  • 1 (15-ounce) can kidney beans, drained
  • 1 (8 3/4-ounce) can whole-kernel corn, drained
  • 1 (8-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 cup (4 ounces) shredded sharp cheddar cheese

Directions

  1. 1
    Cook first 4 ingredients in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan; stir in macaroni and next 9 ingredients (macaroni through tomato paste). Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto each of 8 plates; top with cheese.

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