One Skillet Cheesy Chili Mac

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 4 Large Cloves Garlic
  • 1 Yellow onion, medium

• Condiments

  • 1 15 Ounce Can Tomato sauce

• Pasta & Grains

  • 8 oz 2 cups elbow macaroni

• Baking & Spices

  • 1 Black pepper
  • 1 tbsp Brown sugar, packed
  • 1 tbsp Chili powder
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 1 8 Ounce Package Mexican cheese blend

• Liquids

  • 2 cups Water

Found on gonnawantseconds.com

Ingredients

• 1 Tablespoon Vegetable Oil
• 1 Medium Yellow Onion, Chopped
• 1 Tablespoon Chili Powder
• 1 Tablespoon Cumin
• Salt
• 4 Large Cloves Garlic, Minced
• 1 Tablespoon Brown Sugar, Packed
• 1 Pound Lean Ground Beef
• 2 Cups Water
• 1-15 Ounce Can Tomato Sauce
• 8 Ounces about 2 cups Elbow Macaroni
• 1-8 Ounce Package Shredded Mexican Cheese Blend
• Black Pepper

Directions

• 1.  In a 12 inch nonstick skillet, add oil and heat until its shimmering.  Add onion, chili powder, cumin and 1/2 teaspoon salt.  Cook over medium heat until onion is soft, stirring often so spices dont burn, about 5-7 minutes. Add the garlic and brown sugar and cook, continuing to stir, so garlic doesnt burn, for about 30 seconds.  Add the ground beef and brown lightly, breaking it apart with a wooden spoon as it cooks, until there is no more pink in the meat. 2. Add the water, 3/4 teaspoon salt and tomato sauce to the skillet and stir to mix.  Stir in the pasta and cover, increasing the heat to medium high.  Cook the mixture, stirring often and adjusting the heat to maintain a vigorous simmer. Continue to cook until the pasta is tender, about 9-12 minutes. 3. Take the skillet off the heat and add 1 cup of the cheese mixture.  Taste for seasoning and add salt and pepper to taste.  Top the skillet with remaining cheese and rest the mixture off heat a few minutes or until cheese melts.  Serve.