One Pan Chili Mac

We had this for dinner tonight and it was a hit. It made a nice full pan, so we have plenty of leftovers. For the original recipe, go here: https://cookinginthemidwest.com/blog/one-pan-chili-mac/

One Pan Chili Mac

Ingredients:

• 1 lb of ground beef
• 1 chopped onion
• 1/2 tsp each of salt, pepper, ground cumin
• 1 tsp each of onion powder and paprika
• 2 tsp chili powder
• 1 tbsp minced garlic
• 14.5 oz can of diced tomatoes (not drained)
• 15.5 oz can of chili beans (not drained)
• 8 oz can of tomato sauce
• 1 1/2 cups of beef broth
• 2 cups of elbow noodles
• 2 cups of shredded cheddar cheese

Directions:

1. Heat a large skillet over medium-high heat and brown 1 lb of ground beef with chopped onion. Season with salt, pepper, cumin, paprika, chili powder, and onion powder. Once the beef is fully cooked, drain any extra grease from the skillet.
2. Add 1 tbsp of minced garlic and stir well. Add the diced tomatoes, chili beans, tomato sauce, beef broth, and elbow noodles to the skillet. Stir everything together well.
3. Bring the skillet to a quick boil and then turn the heat down to low. Cover with a lid and cook for about 12 minutes stirring once or twice to keep the elbow noodles from sticking.
4. Once the pasta is cooked add 2 cups of shredded cheddar cheese, stir, and serve. Enjoy!

Marsha's Notes:

Chris doesn't like beans, so one time we substituted a can of corn for the beans, and it turned out good. But for those of us that like beans, we will certainly have it that way from time to time as well. I did drain the corn.

Also, if the noodles soak up all the liquid before the cooking is done, just add a little water to the pan.