Chili Mac

With fall rapidly descending upon us and temperatures starting to drop, it's time to break out the heartier meals - stews and casseroles. This recipe is super easy to make and gives a little kick to your fall fare. Though not a traditional Texas chili or Tex-Mex dish, I paired it with a nice prickly pear infused Shiner beer, from Shiner, TX (I used to live in Texas for a time and miss their wonderful food and drinks!).

Chili Mac
Adapted from "The Everything Tex-Mex Cookbook"
6 servings

Ingredients:
1 1/2 lbs ground beef (I used 80% lean)
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
4 oz uncooked elbow macaroni
1 14.5 oz can diced tomatoes with green chilies, undrained
1 10 oz can condensed tomato soup
2 tbsp Taco Seasoning Mix
1 tsp ground red chili powder
1/8 tsp ground black pepper
1/8 tsp cayenne pepper
1 15oz can kidney beans, drained
3/4 cup water
1 cup grated cheddar cheese (roughly 4 oz)

1. In a large skillet or deep pot, brown ground beef with onion and garlic. Drain fat if desired, I did not as mine wasn't too juicy.

2. Add green pepper and cook for another 2-3 minutes.

3. Stir in remaining ingredients except the cheese and bring to a boil. Make sure to use uncooked noodles, they will cook in the juices from the tomatoes and water.

4. Once boiling, reduce heat, cover, and simmer for roughly 30 minutes, or until pasta is fully cooked.

5. Remove mixture from pot to an oven safe casserole dish. Sprinkle with cheese and broil for 4-6 minutes until cheese is fully melted.

6. Enjoy!

Yes, I weigh out my meals to get perfect portions every time!

Nutritional Info per Serving:
Calories 571; Total Fat 29g; Cholesterol 102mg; Sodium 1049mg; Total Carbs 42g; Protein 33g