Chili Mac

View photos and entire recipe article HERE
Recipe by South Your Mouth

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

Chili Mac

1-1.5 pounds ground beef

1 onion, diced

Salt, pepper and garlic powder

1 15.5-oz can chili beans*, undrained

1 14.5-oz. can petite diced tomatoes

1 8-oz. can tomato sauce

1 1.25-oz. packet chili seasoning

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1 cup milk

1 1/2 cups small macaroni noodles, uncooked

8 ounces cheddar or colby jack cheese, shredded and divided (2 cups)

Season ground beef and onion with salt, pepper and garlic powder and brown in a large skillet (or pot) until meat is cooked through. Drain fat then return to skillet.

Add remaining ingredients except half of the cheese (reserving one cup for later). Stir well, cover and bring to a boil. Reduce heat to low and cook, covered, for 15 minutes; stirring occasionally. Turn off heat and let skillet rest, covered, on the burner for 15 minutes or until liquid is absorbed and noodles are tender. Stir again then top with remaining shredded cheese to serve.

*Chili beans are just pinto beans with chili seasoning. If you can’t find chili beans, just use a can of your

favorite beans.