Chili Mac

This is a quick skillet or casserole that involves basic ingredients.  My kids just love this.


  • 1c uncooked elbow macaroni
  • 2lb ground beef
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-28 oz. Can of diced tomatoes (or a quart of crushed or diced home canned tomatoes)
  • 1-6oz. Can tomato paste
  • 1-16 oz can kidney beans, drained and rinsed
  • 1-1/2 ts salt
  • 1 ts chili powder
  • ½ ts cumin
  • ½ ts pepper
  • 2c, shredded Mexican blend cheese


  1. Cook macaroni according to package directions. Drain and set aside.
  2. In a large skillet, cook the beef, onion and garlic over medium high heat until the meat is no longer pink. Drain fat.
  3. In the same skillet, add tomatoes, beans, tomato paste, seasonings. Mix well, then add pasta. If there is not enough room in the skillet, you may want to transfer this to the pot you cooked the macaroni in if it’s big enough.
  4. Add half of the cheese and mix it up. Top the beef mixture with remaining cheese, cover and set aside until cheese is melted. Then, enjoy. Alternatively, you could pour the chili mac into a casserole dish and bake at 375F until the cheese is melted and the dish is bubbly.

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