Serves 4
321 cal · 40 min
Chili Tomato Macaroni
Recipe GLPR2ee3c1f3dff2d4
A hearty one-skillet comfort dish combining lean ground beef, tender macaroni pasta, and diced tomatoes seasoned with mild chili powder. This quick weeknight meal simmers together until the pasta is soft and the flavors meld, then finishes with a topping of melted cheddar cheese.
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Ingredients
3/4 pound lean ground beef (90% lean)
1 1/2 cups water
1 cup uncooked elbow macaroni
1 can (14.5 ounces) low-sodium diced tomatoes, undrained
2 teaspoons mild chili powder
1/2 seasoning blend packet (low-sodium, chili-based)
Salt, to taste (optional)
2 ounces reduced-fat shredded cheddar cheese
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon as it browns, until no pink remains (approximately 8–10 minutes; ground beef should reach an internal temperature of 160°F). Drain excess fat from the skillet.
Pour in the water, uncooked macaroni, canned diced tomatoes with their juice, chili powder, and seasoning blend. Stir well to combine all ingredients.
Increase heat to bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer gently for 20 minutes, or until the macaroni is tender, stirring occasionally.
Taste the chili and add a small pinch of salt if desired (the seasoning blend and tomatoes already provide saltiness).
Sprinkle the shredded cheddar cheese evenly over the top of the mixture. Cover the skillet and let stand for 1 minute until the cheese is fully melted.
Remove from heat and serve hot.
