Tex Mex Chili Mac
Satisfy your cravings for bold flavors and hearty comfort with Tex Mex Chili Mac, a one-pot wonder that combines the zesty spices of chili with the creamy indulgence of classic mac and cheese. This easy-to-make dinner comes together in just 50 minutes, featuring tender ground beef, plump kidney beans, and perfectly cooked elbow macaroni simmered in a rich tomato-based sauce infused with chili powder, cumin, and smoked paprika. Topped with a generous helping of melted sharp cheddar and a sprinkle of fresh cilantro, this dish is bursting with Tex-Mex flair. Perfect for busy weeknights or casual gatherings, this crowd-pleasing recipe delivers robust flavor and minimal cleanup, making it a go-to option for anyone seeking a quick, satisfying meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14.5 ounces diced tomatoes with green chilies (e.g., Rotel)
- 8 ounces tomato sauce
- 3 cups beef broth
- 15 ounces kidney beans, drained and rinsed
- 2 cups elbow macaroni (uncooked)
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes. Drain any excess grease if necessary.
Add the diced onion and minced garlic to the pot. Cook until the onion is softened and translucent, about 3-4 minutes.
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the diced tomatoes with green chilies, tomato sauce, and beef broth. Stir well to combine.
Bring the mixture to a simmer, then add the drained kidney beans and uncooked elbow macaroni.
Reduce the heat to medium-low and cover the pot. Cook for 12-15 minutes, stirring occasionally, until the macaroni is cooked through and tender.
Remove the pot from the heat and stir in the shredded cheddar cheese until melted and well incorporated.
Taste and adjust seasoning if necessary. Garnish with chopped fresh cilantro, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
3643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.6 g | 247% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 8494 mg | 369% | |
| Total Carbohydrate | 288.5 g | 105% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 27.1 g | ||
| Protein | 194.1 g | 388% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2022 mg | 156% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 4270 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
