One-Pot Chili Mac and Cheese
Spicy Sautéed Zucchini
Ingredients
- ½ lb ground beef
- ½ cup chopped onion
- 2 cups chicken broth
- 1 (15-oz) can crushed tomatoes
- 1 (15-oz) can kidney beans, rinsed and drained
- ½ (1-oz) envelope taco seasoning mix
- 6 oz elbow macaroni
- 1 cup shredded Cheddar cheese
Instructions
- Cook beef and onion in a large skillet over medium heat, 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 ½ cup cheese. Sprinkle remaining ½ cup cheese over pasta.
Side Dish Ingredients
- 2 Tbsp butter
- ¾ lb zucchini, thinly sliced
- ⅛ 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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