Description
A hearty and comforting one pot chili mac and cheese dish.
Ingrédients
L'échelle
- 1 pound elbow macaroni
- 1 pound ground beef
- 1 can (15 ounces) kidney beans, drained
- 1 can (15 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 packet chili seasoning mix
- 2 cups shredded cheddar cheese
- 4 cups beef broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned.
- Stir in kidney beans, diced tomatoes, tomato sauce, chili seasoning, and beef broth.
- Bring to a boil and then add elbow macaroni.
- Reduce heat and simmer for about 10 minutes, until macaroni is tender.
- Stir in shredded cheddar cheese until melted.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Feel free to add more beans or vegetables if desired.
- You can substitute ground turkey for a leaner option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Main Dish
- Méthode: Stovetop
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 600
- Sucre: 6g
- De Sodium: 800mg
- La graisse: 30g
- Graisses Saturées: 12g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 1g
- Les hydrates de carbone: 60g
- La fibre: 8g
- La protéine: 30g
- Le taux de cholestérol: 80mg
Mots-clés: one pot chili mac and cheese