Time
55 min
Serving
6 persons
Calories
430
This chili mac adds a little spice to a comfort food favorite by sprinkling on Sargento Shredded Reduced Fat 4 Cheese Mexican Cheese. Olé!
Ingredients
- ground beef or turkey: 1 pound
- medium onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- Mexican or chili-style stewed tomatoes, undrained: 1 can (14.5 ounce can)
- water: 0.5 cup
- taco seasoning mix: 1 pack (1.25 ounce pack)
- elbow macaroni or small shells: 2 cups (drained)
- Sargento ® Shredded Reduced Fat 4 Cheese Mexican Cheese: 2 cups (divided)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Cook ground beef, onion, and bell pepper in a large skillet over medium heat until beef is crumbly and no longer pink, about 5 minutes; pour off drippings. Dotdash Meredith Food Studios
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Add tomatoes, water, and taco seasoning; simmer, stirring occasionally, for 5 minutes. Remove from heat. Stir cooked pasta into meat mixture until combined. Dotdash Meredith Food Studios
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Spoon 3 cups meat mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with aluminum foil. Dotdash Meredith Food Studios
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Bake in the preheated oven for 30 minutes. Remove foil; sprinkle with remaining cheese. Continue baking until cheese is melted, about 5 minutes. Dotdash Meredith Food Studios
