Stovetop Chili Mac Casserole

• Produce

  • 1 Bell pepper
  • 24 1/2 tsp Coriander
  • 3 cloves Garlic
  • 1/3 cup Green or red onions
  • 1 Onion, medium
  • 1 can Pinto beans

• Condiments

  • 1 8-ounce can Tomato sauce

• Pasta & Grains

  • 8 oz Macaroni or other small pasta

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 1/2 tsp Chili powder
  • 1/2 tsp Kosher salt

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 4 oz Cheddar cheese

• Liquids

  • 1 cup Water

• Other

  • 1 lb Extra-lean (93% ground beef or turkey
  • 2 cups V8 juice

Found on ourbestbites.com

Description

Ingredients

• 1 lb. extra-lean (93%) ground beef or turkey
• 1 medium onion, chopped
• 1 bell pepper (any color), chopped
• 3-4 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups V8 juice
• 1 8-ounce can tomato sauce
• 1 cup water
• 8 ounces macaroni or other small pasta
• 1 can pinto beans, drained
• 4 ounces cheddar cheese
• 1/3 cup chopped green or red onions
• 1/2 cup chopped cilantro (optional)

Directions

• Heat a 12 skillet that has a lid over medium heat. Add ground beef and cook, stirring frequently, until about halfway cooked. Add onions, garlic, and pepper as well as the seasonings and cook until the meat is cooked through and the onions are tender. Add the V8 juice, tomato sauce, and water and bring to a boil. Add the pasta and stir to combine and then cover, reduce heat, and cook for 15-ish minutes or until the pasta is al dente. Add the beans and heat through. Remove from heat, sprinkle with cheese, and replace the lid for 2-3 minutes or until the cheese is melted. Sprinkle with onions and serve immediately.