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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Tex-Mex Chili Mac Recipe

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This recipe for Tex-Mex Chili Mac is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. vegetable oil
1 onion, chopped fine
1 green bell pepper, stemmed, seeded, and cut into ½-inch pieces
3 garlic cloves, minced
2 T. chili powder
⅛ tsp. cayenne pepper
1 pound 85% lean ground beef
2 cups water
1 (15-oz.) can tomato sauce
8 ounces (2 cups) elbow macaroni
1 cup frozen corn
Directions:
Directions:
1. Heat oil in pressure-cooker pot over medium-high heat until shimmering. Add onion and bell pepper and voook until softened, 5 - 7 minutes. Stir in garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Stir in ground beef and cook, breaking up meat with wooden spoon, until no longer pink, 3-5 minutes. Stir in water, tomato sauce, and macaroni.
2. Lock pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 5 minutes, adjusting heat as needed to maintain high pressure.
3. Remove pot from heat. QUICK release pressure, then carefully remove lid, allowing steam to escape away from you.
4. Stir in corn and chiles and simmer over medium-high heat until corn is heated through and pasta is tender, 1 to 3 minutes. Stir in cilantro and season with salt and pepper to taste. Sprinkle individual portions with shredded cheese before serving.
Personal Notes:
Personal Notes:
This is a great hearty, meaty macaroni dinner with a kick! If that sounds good to you, try this one!

 

 

 

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