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One-Pot Chili Mac
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings
1 tablespoon vegetable oil
1 medium yellow onion, chopped
1 tablespoon chili powder
1 tablespoon cumin
1-1/4 teaspoon salt, divided
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, to taste
In a large skillet, heat oil over medium heat until it’s shimmering. Add onion, chili powder, cumin, and 1/2 teaspoon salt. Cook for 5-7 minutes, until onion has softened, stirring frequently to prevent spices from burning.
Add the garlic and brown sugar, continuing to stir, for 30 seconds or until fragrant. Add the ground beef and cook until browned and no pink remains, breaking it up with a wooden spoon.
Add the water, 3/4 teaspoons salt, and tomato sauce and mix until well combined. Increase the heat to medium-high to bring to a boil, then lower heat to bring to a simmer. Stir in the pasta, cover and cook, stirring frequently, until pasta is al dente, 9-12 minutes.
Remove the skillet from the heat and add 1 cup cheese. Taste and add salt and pepper, to taste. Add the rest of the cheese to the top and cover until cheese has melted. Serve and enjoy.
Serving: 1/4 of the recipe | Calories: 495kcal | Carbohydrates: 58g | Protein: 34g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 890mg | Potassium: 928mg | Fiber: 5g | Sugar: 9g | Vitamin A: 825IU | Vitamin C: 5.6mg | Calcium: 108mg | Iron: 5mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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