Skillet Cheesy Chili Mac
This Skillet Cheesy Chili Mac is a delightful one-pan meal with ground beef, elbow macaroni, and a savory tomato sauce topped with melted cheese.
Servings: 4 -6 people
Ingredients
- 1 tablespoon safflower oil or other neutral oil
- 1 medium onion finely diced
- 1 red bell pepper finely diced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- ½ teaspoon kosher salt plus more to taste
- 3 medium garlic cloves minced or finely grated on a mircoplane
- 1 tablespoon light brown sugar
- 1 pound 90% lean ground beef
- 2 cups water
- 1 (15-ounce) can tomato sauce
- 2 cups (8-ounces) elbow macaroni
- 1 cup (4-ounces) grated Cheddar cheese
- 1 cup (4-ounces) grated Monterey Jack cheese
- Freshly ground black pepper to taste
Instructions
- Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion, red bell pepper, chili powder, cumin, and ½ teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and brown sugar and cook until fragrant, about 30 seconds. Add the beef and cook, breaking it apart, until lightly browned and no longer pink, about 3 to 5 minutes.
- Stir in the water and tomato sauce, then add the pasta and stir. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, 9 to 12 minutes.
- Off the heat, stir in 1 cup of the cheese and season with salt and pepper to taste. Sprinkle the remaining 1 cup of cheese over the top, cover, and let stand off the heat until the cheese melts, 2 to 4 minutes. Enjoy!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 798kcal | Carbohydrates: 67g | Protein: 50g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 936mg | Potassium: 873mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2049IU | Vitamin C: 41mg | Calcium: 478mg | Iron: 6mg
