chili macaroni
Had this at a potluck and it was to LIVE for. Wanted to share with my Pinch friends.
No Image
prep time
cook time
method
Bake
yield
4 serving(s)
Ingredients
- - 16 oz. elbow macaroni
- - 1 lb. ground chuck
- - 1 cup diced onion
- - 15 oz. can kidney beans drained and rinsed
- - 6 oz. can tomato paste
- - 2 cans rotel
- - 1 1/2 teaspoons chili powder
- - 1 teaspoon salt
- - 1/2 teaspoon garlic powder
- - 2 cups shredded sharp cheese
How To Make chili macaroni
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Step 1Preheat oven to 375. Boil macaroni for 2 less minutes than package directions. Drain and rinse under cold water. Transfer to a 4 quart baking dish.
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Step 2Add meat and onions to large skillet over medium-high heat to brown. Brown well, stirring constantly, about 10 minutes. Add all remaining ingredients, except cheese, to the skillet and stir to combine.
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Step 3Pour chili mixture over macaroni in baking dish and stir until everything is completely incorporated. Cover with foil and bake 20 minutes.
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Step 4Remove from oven, uncover, and top with cheese. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is very bubbly and beginning to brown. Let cool 5 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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