It's mac & cheese and chili! Why didn't someone think of this sooner?
1-1.5 pounds ground beef
1 onion, diced
Salt, pepper and garlic powder
1 15.5-oz can chili beans*, undrained
1 14.5-oz. can petite diced tomatoes
1 8-oz. can tomato sauce
1 1.25-oz. packet chili seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 cup milk
1 1/2 cups small macaroni noodles, uncooked
8 ounces cheddar or colby jack cheese, shredded and divided (2 cups)
Step 1. Season ground beef and onion with salt, pepper and garlic powder and brown in a large skillet (or pot) until meat is cooked through. Drain fat then return to skillet.
Step 2. Add remaining ingredients except half of the cheese (reserving one cup for later). Stir well, cover and bring to a boil. Reduce heat to low and cook, covered, for 15 minutes; stirring occasionally. Turn off heat and let skillet rest, covered, on the burner for 15 minutes or until liquid is absorbed and noodles are tender. Stir again then top with remaining shredded cheese to serve.
Step 3. *Chili beans are just pinto beans with chili seasoning. If you can’t find chili beans, just use a can of your
You can use cheddar cheese instead of colby jack cheese.
If you can't find chili beans use pinto beans instead and just add some spices to make it more chili like.
You can spice this up to your liking.