Go Back

Cheddar Jack Chili Mac

Print Recipe
Prep Time 5 minutes
Course dinner, Main Course, supper
Servings 5 1-1/2 cup servings

Ingredients
  

  • 1 lb lean ground beef
  • 3 cups water
  • 15 oz can - no salt added stewed tomatoes
  • 8 oz can - no salt added tomato sauce 1 cup
  • 1 tsp garlic minced - 2 medium cloves
  • 1 tsp dried oregano
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 cup dried macaroni or other small pasta
  • 1/4 cup cheddar or monterey jack cheese fat free or reduced fat optional

Instructions
 

  • In a Dutch oven, cook beef over medium high heat for 8 – 10 minutes or until no longer pink, stirring occasionally.
    Put beef in a colander and rinse with hot water to remove excess fat; drain well.
    Wipe Dutch oven with a paper towel, return beef to pot.
    Stir in water, tomatoes, tomato sauce, garlic, oregano, sugar, salt and pepper. 
    Bring to a boil, covered over high heat 1-2 minutes.
    Stir in macaroni, reduce heat, and simmer for 10 to 12 minutes or until tender. 
    Ladle mixture into bowls. 
    Sprinkle with cheese.
     
    Change the flavour: Instead of oregano, substitute 1 teaspoon of your favourite spice or dried herb.  Here are some suggestions: chilli powder, rosemary, ground cumin, thyme, basil or fennel seeds. 
Keyword mac & cheese, macaroni, pasta