One of my goals/resolutions (or whatever you prefer to call them) for 2015, is to try something new. So instead of spending time each weekend planning out the next week’s meals, I’m stepping out and letting someone else take care of it for me. And this new year, I’m looking for ways to make dinnertime even easier.
I’ve discovered that over the past year, not only do I love 5 Dollar Dinners (the name speaks for itself as to the obvious reason why it’s so great) but they also have amazing and simple meal plans that are helping me to keep on track!
Any meal that can be made in one dish is a wonderful thing. So no surprise that this chili mac is just as much of a delicious combo as it sounds. Here’s the recipe to make this weekend!
– 1 lb. ground beef
– 1 Tbsp dried chopped onion
– 1 tsp garlic powder
– 15 oz. can black beans, drained
– 15 oz. can diced tomatoes
– 2 Tbsp chili powder
– 1 tsp ground cumin
– 2 cups chicken or beef stock
– 12 oz. small shell pasta noodles
– Salt and pepper to taste
– 1-2 cups shredded cheddar cheese
– Optional mix ins: 2 cups chopped carrots and/or spinach
1. In a Dutch oven or large saucepan, brown the ground beef with the chopped onion and garlic powder. Drain and return to the pot. Stir in the black beans and undrained diced tomatoes, plus the chili powder and ground cumin. Bring to bubbling over medium high heat. Once bubbling, stir in the chicken or beef stock and the pasta noodles.
2. Cover and cook over medium high heat for 8 minutes. (If you are adding the chopped carrots or spinach, add that in with the pasta.)
3. Check and stir it once or twice as the pasta is cooking, since you don’t want the pasta to stick to the bottom of the pot.
4. Once the pasta is al dente (after about 8-9 minutes), remove from heat and serve warm. Top with shredded cheese in each bowl or over the chili mac in the pot.
Dish it up in a bowl and bon apetit!