Chili Mac

I found this recipe on MSPImama.com. She's got some great recipes for my particular diet with Joshua. We've made this a few times before and LOVED it! Aside for the first time when I didn't have chili powder, so I used cayenne pepper! :)

Chili Mac

½ lb. lean ground beef or turkey

½ cup chopped onion
1 clove garlic, minced
1 tbsp. canola oil
8 oz. elbow macaroni
1 16-oz. can kidney or pinto beans, undrained
1 cup frozen corn
1 16-oz. can plain tomato sauce
1 cup water, plus more as needed
1 tbsp. chili powder
1/2 tsp. salt


In a large skillet coated with the oil, brown ground meat, onion and garlic. Drain off any extra fat and return pan to the burner. Add remaining ingredients. Bring to a boil, stirring often. Once boiling, turn heat down, cover and simmer for 20 minutes. Stir occasionally to avoid noodles sticking to the bottom of the pan. Add additional water, ½ cup at a time, until macaroni is properly cooked and to make sauce thinner, as needed. Adjust seasonings to taste.


I love her extra tip! At first I thought this recipe would never be enough for my meat loving family! So to make a full pound and freeze half for next time was a little scary! It worked perfect and the pasta helped fill our bellies!! Here's her tip:

Tip: Do yourself a favor and go ahead and cook a full pound of ground beef/turkey and double the onions and garlic. Once cooked, set aside half the mixture to cool while you continue with the rest of the recipe. Once the extra meat mixture has cooled, package it, label it, and pop it in the freezer. Next time you go to make Chili Mac, half the work will already be done!