One-Pot Chili Mac and Cheese
Roasted Broccoli with Garlic and Jalapeño
Ingredients
- ½ lb ground beef
- ½ cup chopped onion
- 2 cups chicken broth
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (15-oz) can kidney beans, drained and rinsed
- ½ (1-oz) envelope low-sodium taco seasoning mix
- 6 oz elbow macaroni
- 1 cup shredded Cheddar cheese
Instructions
- Cook ground beef and onion in a large skillet over medium heat, stirring until beef is browned and crumbly.
- Stir in broth, tomatoes, beans, taco seasoning mix and macaroni.
- Bring to a boil; reduce heat, cover and simmer 8 to 10 minutes or until pasta is tender.
- Stir in ½ cup cheese. Sprinkle with remaining ½ cup cheese.
Side Dish Ingredients
- 1 broccoli crown, cut into florets
- 1 Tbsp olive oil
- 1 clove garlic, thinly sliced
- 1 small jalapeño pepper, halved, seeded and thinly sliced
Side Dish Instructions
- Preheat oven to 400°F.
- Toss together broccoli, oil, garlic and jalapeño on a greased rimmed baking sheet.
- Bake 10 to 12 minutes or until broccoli is browned and tender.
- Season with salt and pepper to taste.
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