Prep Ahead
One-Pot Chili Mac and Cheese
Sautéed Zucchini Spears
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 (32-oz) carton chicken broth
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (15-oz) can kidney beans, drained and rinsed
- 1 (1-oz) pkg low-sodium taco seasoning mix
- 12 oz elbow macaroni
- 1 (8-oz) pkg shredded Cheddar cheese
Instructions
- Cook ground beef and onion in a large deep 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 1 cup cheese. Sprinkle remaining 1 cup cheese over pasta.
Side Dish Ingredients
- 3 large zucchini, cut into spears
- 3 Tbsp olive oil
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Toss together zucchini, olive oil, paprika, salt and pepper in a large bowl.
- Heat a large nonstick skillet over medium-high heat; add zucchini.
- Cook 8 to 10 minutes, turning occasionally until zucchini is light browned and tender.
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