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Cheesy Chili Mac Recipe

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This recipe for Cheesy Chili Mac, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Broadbent
Added: Saturday, July 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. ground beef
1/2 c dried minced onion
2 29-oz cans Mexican-style stewed tomatoes, undrained
5 c canned tomato juice
8 oz canned diced green chili peppers, drained
4 tsp chili powder
3 c uncooked macaroni
3 15-oz cans pinto beans, drained and rinsed
1 15-oz can kidney beans, drained and rinsed
1-1/2 c shredded cheddar cheese

Directions:
Directions:
Cook ground beef and onion together until brown. Drain off fat. Stir in undrained stewed tomatoes, tomato juice, chili peppers, and chili powder. Bring mixture to boil. Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and top with grated cheese.

For freezer meal:
Brown hamburger and onion. Remove from heat and add all ingredients except for macaroni and cheese. Divide into 2 freezer bags and seal. Place 1/12 cups dry macaroni in each of two small freezer bags and attach one to each bag of chili. Place 3/4 cup cheese into each of two small freezer bags and attach one to each bag of chili. Freeze.

To prepare frozen meal: Thaw chili in microwave. Dump into pan and bring to boil. Add macaroni, and cook until pasta is tender. Spoon into bowls and top with cheese.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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