Chili Mac
Pasta combined with spiced ground meat and beans in a tomato-based sauce. Baked until the cheese topping browns and sets into a cohesive casserole.
Ingredients
Method
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant. Add the ground meat, breaking it up as it cooks, until no pink remains (about 5–7 minutes). Drain excess fat if needed.
Stir in the chili powder and cumin; cook for 1 minute. Add the canned tomatoes with their liquid and the drained beans. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally. Season with salt and pepper.
Preheat the oven to 350°F. Combine the cooked pasta with the meat and bean mixture in a 9x13 baking dish. Stir in 1 cup of the shredded cheese.
Top evenly with the remaining 1 cup of cheese. Bake uncovered for 15–20 minutes until the cheese melts and the top is lightly browned.
Remove from the oven and let rest for 2 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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