Chili Mac

• Meat

  • 1 lb Ground beef

• Produce

  • 2 cloves Garlic
  • 1 15 oz can Kidney beans
  • 1 Onion, small
  • 1 14.5 oz can Tomatoes

• Canned Goods

  • 1 6 oz can Tomato paste

• Condiments

  • 1 8 oz can Tomato sauce

• Pasta & Grains

  • 1 cup Macaroni

• Baking & Spices

  • 1 1/2 tbsp Chili powder
  • 1 Salt & pepper

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1 cup Cheddar cheese

Found on thecountrycook.net

Description

Directions

• Boil and cook macaroni until tender.
• While macaroni is cooking, cook ground beef along with onion.
• Stir and cook until beef is browned and onion is soft.
• Add in garlic during last couple of minutes of cooking (so it doesnt burn).
• Drain excess grease from beef and put back into pot
• After macaroni is cooked, drain.
• Stir macaroni and remaining ingredients (minus the cheese) into beef mixture.
• Heat to boiling, stir occasionally, then reduce heat and simmer covered for about 15-20 minutes.
• Make sure to give it a taste test at this point. I usually find I need to season with a bit of salt.
• Then serve and sprinkle each serving with shredded cheese.

Nutrition