Quick Chili Mac Skillet
A quick and hearty dish featuring ground meat, pasta, and gooey cheese, perfect for family dinners or cozy weeknights.
Ingredients
Main Ingredients
- 1 lb ground beef or turkey Feel free to swap for a plant-based option for a healthier choice.
- 1 cup elbow macaroni The classic pasta shape that holds onto that delicious sauce.
- 1 can (15 oz) kidney beans You can substitute with black beans or chickpeas for variation.
- 1 can (15 oz) diced tomatoes Opt for fire-roasted varieties for extra flavor.
- 2 cups beef or vegetable broth Homemade is ideal, but store-bought works as well.
- 1 onion, chopped Shallots can also be used for a sweeter taste.
- 2 cloves garlic, minced Fresh garlic for depth of flavor; garlic powder is a decent substitute.
- 1 tablespoon chili powder Adjust to taste.
- 1 teaspoon cumin Offers a smoky profile that complements the chili.
- to taste salt and pepper Essential for enhancing all the flavors.
- 1 cup shredded cheese (cheddar or Monterey Jack) Vegan cheese options can also work.
Instructions
Cooking Steps
- In a large skillet over medium heat, add the ground beef or turkey. Cook until browned, breaking it up with a spatula (about 5-7 minutes).
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the chili powder, cumin, salt, and pepper; cook for another 1-2 minutes.
- Pour in the diced tomatoes, kidney beans, and broth. Stir in the elbow macaroni, ensuring it's fully submerged in the liquid. Bring the mixture to a boil.
- Lower the heat to a simmer. Cover the skillet and cook for about 10-12 minutes until the macaroni is tender, stirring occasionally.
- Once the pasta is cooked, sprinkle the cheese on top. Cover again for 2-3 minutes, allowing the cheese to melt.
- Scoop into bowls and serve hot.
Notes
Leftovers can be stored in an airtight container for up to three days. Reheat in the microwave or on the stove, adding broth if necessary. This dish also freezes beautifully.