Wednesday, December 30, 2009

Tex Mex Chili Mac


I like the convenience of Hamburger Help but I've never been able to convince myself that the stuff that comes out of that box with the cute hand is actually edible. My family isn't convinced either...fancy that! That said over the years I have toyed with quick one pot meals that I could throw together after work that my kids would actually eat.

Tex Mex Chili Mac is a dish that has evolved as our tastes have changed. When the kids were little it was straight up chili mac with no corn or extra zip. As they got older and liked spicy foods better more chili powder was added etc until it's the version that we eat today. It makes a lot, if you aren't a leftover fan then halving the recipe is simple.

Tex Mex Chili Mac

Serving Size : 8

1 lb ground beef
1 onion, minced
3/4 Tbs chili powder
1/2 Tbs cumin
1 tsp salt
1 tsp black pepper
3 cloves garlic, minced
1 Tbs brown sugar
16 oz tomato sauce
2 cup water
2 cup macaroni
1 cup corn
1 can green chilies
2 Tbs fresh cilantro, chopped
2 cups cheese, shredded ( I used a 2% Mexican Blend)

1. Heat a non stick skillet over medium heat. Add the ground beef, onion and spices. Brown until the meat is no longer pink. Drain off any excess fat. Stir in garlic and brown sugar and cook for about 30 seconds (until you can smell the garlic). Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping at a steady bubble until the macaroni is al dente (10-12 min).

2. Stir in 1 cup cheese, corn, chilies, and cilantro. Sprinkle remaining cheese over the top. Cover and remove from heat. Let stand until the cheese is melted.

Nutrition (calculated from recipe ingredients)
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Calories: 544
Calories From Fat: 144
Total Fat: 15.8g
Cholesterol: 48.5mg
Sodium: 5134.9mg
Potassium: 3100.3mg
Carbohydrates: 77.4g
Fiber: 14.2g
Sugar: 38.9g
Protein: 30.9g


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