One-Pot Chili Mac and Cheese
Spicy Sautéed Zucchini
Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 1 (32-oz) carton chicken broth
- 1 (15-oz) can crushed tomatoes
- 1 (15-oz) can kidney beans, rinsed and drained
- 1 (1-oz) pkg taco seasoning mix
- 12 oz elbow macaroni
- 1 (8-oz) pkg shredded Cheddar cheese
Instructions
- Cook beef and onion in a large deep skillet over medium heat, stirring until beef is browned and crumbly. Drain, and return to skillet.
- 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 1 cup cheese. Sprinkle remaining 1 cup cheese over pasta.
Side Dish Ingredients
- 3 Tbsp butter
- 2 lb zucchini, thinly sliced
- ¼ tsp crushed red pepper
Side Dish Instructions
- Melt butter in a large skillet over medium-high heat. Add zucchini and red pepper; cook, stirring occasionally, until crisp-tender. Season to taste.
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