Here comes a comfy and cozy easy-to-put-together 1-pot meal. Nothing like getting meal prepared in 30 minutes and have only 1 pot to clean! Other reviewers have said that it reminded them of Hamburger Helper- which I could not agree at all. I loathe Hamburger Helper. Aside from all the artificial ingredients, it doesn't even taste good. But, this meal includes items I normally have on hand, AND ingredients I can pronounce (unlike HH). The flavors are delicious- a bit sweet with a hint of warmth and spice (but not spicy). Watch out because this does make a ton of food!
Skillet Chili Mac
- 3 Tbsp vegetable oil
- 1 pound ground beef
- 1 onion, chopped medium
- 1 red bell pepper, stemmed, seeded and chopped medium
- 4 garlic cloves, minced
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1/2 tsp crushed red pepper
- 8 ounces macaroni (2 cups)
- 1 (14.5 ounce) can diced tomatoes
- 1 (15-ounce) can tomato puree
- 1 cup water
- 1 Tbsp brown sugar
- 8 ounces Colby cheese, shredded (I used a Mexican Cheese blend)
- Heat 1 Tbsp of the oil in a 12-inch skillet over medium-high heat until shimmering (I used a medium Dutch oven- you'll need something bigger). Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink, about 5 minutes. Drain the beef through a fine-mesh strainer, discarding the fat.
- After removing the beef from the pan, add the remaining 2 Tbsp oil to the skillet and return to medium-high heat until shimmering. Add the onion, bell pepper, and ½ teaspoon salt. Cook until the vegetables are softened, about 10 minutes.
- Stir in the garlic, chili powder, cumin, and crushed red pepper, and cook until fragrant, about 15 seconds.
- Stir in the macaroni, tomatoes in their juice, tomato puree, water, brown sugar and drained beef. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
- Season with salt and pepper to taste. Sprinkle the Colby evenly over the top, cover until the cheese melts, about 3 minutes.
Source: Adapted from The America’s Test Kitchen Family Cookbook