How to Make Appetizing Cooking Light's Chili Mac

Cooking Light's Chili Mac. Drain well and wipe drippings from pan with a paper towel (if your beef is lean enough, you won't really need to do this). Add diced tomatoes and diced green chiles. Combine milk and flour in a small bowl, stirring with a whisk.

Here's a delicious and super-quick dinner from Cooking Light. This Chili-Cheese Mac is perfect for a night when you want comfort food but don't have a lot of time. The recipe doesn't call for any salt or pepper, but I did add some to taste before serving. You can cook Cooking Light's Chili Mac using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Cooking Light's Chili Mac

1. You need 1-2 tbsp of olive oil.
2. It's 1/2 of onion, chopped.
3. You need 1/2 of green bell pepper, chopped.
4. You need 1 lb of Trader Joe's Beefless Ground Beef.
5. You need 1 tbsp of chopped garlic.
6. You need 1/2 c of water.
7. Prepare 1 (8 oz) of can of tomato sauce, no salt added.
8. It's 1 (15 oz) of can of diced tomatoes, no salt added.
9. Prepare 1 (15 oz) of can of red beans, drained.
10. You need 3 tbsp of tomato paste.
11. You need 1 c of uncooked elbow macaroni.
12. Prepare 1 1/2 c of frozen corn.
13. Prepare 1 tbsp of chili powder.
14. Prepare 1 tsp of cumin.
15. Prepare 1/2 tsp of sea salt.
16. You need 1/2-1 cup of grated cheddar cheese.
17. It's of Trader Joe's corn chips.

This simple beef-and-cheese dinner makes a great kid-friendly option for busy school nights. Plus, since it calls for onion, bell pepper, tomatoes, kidney beans, and corn, chili mac is a great way to sneak extra veggies into your kids' diets. For more beef dinners, see our complete collection of beef recipes. The classic Italian salad gets a kick of creamy comfort in this deliciously light hybrid recipe.

Cooking Light's Chili Mac instructions

1. In a large dutch oven, saute onion in olive oil on medium heat until soft. Add green pepper and saute until soft. Add some water to saute and prevent scorching if needed. Also you may cover, stirring frequently to hasten cooking along..
2. Add Beefless Ground Beef and garlic. Saute until heated through and slightly browned. Add 1/2 cup of water. Simmer for 3-4 minutes covered to combine flavors..
3. Heat 1-2 quarts of water in a small saucepan to a boil. Cook elbow macaroni for 10 minutes stirring occasionally. Drain when cooked..
4. Add canned tomato sauce, canned tomatoes, red beans, and tomato paste to Beefless beef mixture and stir to combine..
5. Add elbow macaroni and corn. Stir to combine. Add chili powder, cumin and salt. You may add pepper if you prefer. I use Chimayo chile powder and recommend it if you can obtain it..
6. Cook for 30 minutes simmering on low medium heat. Stir every 10 minutes to prevent scorching. Add 1/4 c of water if needed. The final result should not be very saucy..
7. Serve in shallow bowls, top with cheddar cheese. Corn chips on the side. Use to scoop up chili mac or crumbled on top. Both are preferred methods in our house..

Fast and full of summery goodness, Caprese Mac and Cheese can be a main dish for vegetarians. The secret to a lightening-fast chili is to keep it simple, with starchy, creamy Great Northern beans as the main bean and canned green chiles (already broiled, skinned, and chopped) as your heat source. We blend half the beans to build body, leaving the rest whole for texture. HOW TO MAKE CHILI MACARONI: Boil and cook macaroni noodles until tender. While macaroni is cooking, cook ground beef along with onion.