One-Pot Chili Mac and Cheese

Roasted Broccoli with Garlic and Jalapeño
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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

  1. Cook ground beef and onion in a large skillet over medium heat, stirring until beef is browned and crumbly.
  2. Stir in broth, tomatoes, beans, taco seasoning mix and macaroni.
  3. Bring to a boil; reduce heat, cover and simmer 8 to 10 minutes or until pasta is tender.
  4. 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

  1. Preheat oven to 400°F.
  2. Toss together broccoli, oil, garlic and jalapeño on a greased rimmed baking sheet.
  3. Bake 10 to 12 minutes or until broccoli is browned and tender.
  4. Season with salt and pepper to taste.

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