One-Pot Chili Mac and Cheese
Southwest Salad
Ingredients
- 1 lb ground beef
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 1 (32-oz) carton chicken broth
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (15-oz) can chili beans, rinsed and drained
- 1 (1-oz) pkg chili seasoning mix
- 10 oz elbow macaroni
- 1½ cups shredded Cheddar cheese, divided
- 1 (10.25-oz) bag corn chips
Instructions
- Cook ground beef, onion, and garlic in a large Dutch oven over medium heat until beef is browned and crumbly; drain, and return to pot.
- Stir in broth, tomatoes, chili beans, and seasoning mix; bring to a boil over medium heat. Stir in uncooked pasta, cover, reduce heat, and simmer, stirring occasionally, 12 minutes or until pasta is tender.
- Uncover, stir in 1 cup cheese until melted.
- Top servings with remaining cheese and serve with corn chips.
Side Dish Ingredients
- 1 (12.55-oz) pkg Southwest salad kit
Side Dish Instructions
- Prepare salad according to package directions.
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