Skinny One Pot Chili Mac and Cheese

2 lbs. Laura’s Lean 96% ground beef 8 oz. dry elbow macaroni (I use Barilla Plus elbows or whole wheat) 1 small onion, chopped 3 garlic cloves or 1 Tbsp, minced 2 (15 oz.) cans tomato sauce 1 can (16 oz.) dark red kidney beans, drained 1 can (4 oz.) diced fire roasted green chilies 1 can (14.5 oz.) diced petite tomatoes, undrained 1 and 1/2  tsp chili powder 1 tsp cumin 1 tsp salt 1/4 tsp black pepper 1 cup shredded reduced fat cheese ( I use Velveeta shreds) Green onions, fat free sour cream or plain yogurt, or additional cheese for garnish


Step - 1

Fill a large 5-quart Dutch oven or stockpot with water and cook macaroni according to package directions. Drain and set pasta aside.

Return pot to stove on medium-high heat. Spray the Dutch oven or stockpot with non stick cooking spray. Add the ground beef and cook for about 5 minutes, breaking up the meat with a spatula.

Step - 2

Add onion and garlic. Cook onions and garlic until onions are soft. Add tomato sauce, tomatoes, green chilies, kidney beans, chili powder, cumin, salt, and pepper. Bring to a simmer, occasionally stirring. Cook for about 15 minutes.

Step - 3

Combine the cooked pasta and cheese to the meat and beans. Cook for another minute or until well combined and the cheese is melted.

Step - 4

Serve with your favorite toppings such as: fat free sour cream, sliced onions, or additional cheese.

Step - 5

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