Chili Mac Skillet With Sharp Cheddar

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Beef · high-protein

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Ingredients

• 3/4 lb ground beef, 85/15
• 4 oz elbow macaroni
• 3 oz shredded sharp cheddar cheese
• 1 14.5 oz can canned diced tomatoes
• 1 tbsp tomato paste
• 1 15 oz can canned kidney beans, drained and rinsed
• 1 medium yellow onion, diced
• 1 cup beef broth
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 2 cloves garlic, minced
• 1.5 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Heat the oil in a large deep skillet over medium-high and brown the beef 6 to 7 minutes, breaking it into small crumbles and leaving it alone long enough to catch color on the pan.
2. Add the onion and garlic and cook 3 minutes until the onion is translucent and the garlic smells sweet rather than sharp.
3. Push everything to one side, drop the tomato paste onto the bare pan with the chili powder and cumin, and toast 60 seconds until the paste darkens to brick red.
4. Stir in the diced tomatoes, beans, broth, salt, and pepper and bring to a hard simmer.
5. Add the dry macaroni, stir so it is submerged, then cover and cook 10 to 12 minutes, stirring twice, until the pasta is tender and most of the liquid has been absorbed.
6. Taste and adjust the salt and chili powder; the sauce should cling to the noodles, not pool around them.
7. Kill the heat, scatter the cheddar over the top, and cover 3 minutes until it has melted into glossy sheets.
8. Serve straight from the skillet.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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