One Pot Chili Cheese Pasta
User Reviews
5
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Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
American
One Pot Chili Cheese Pasta
Description
This recipe starts by softening diced onions and minced garlic in olive oil, then browning ground beef seasoned with salt and pepper. Chili powder, smoked paprika, cumin, and tomato paste are added and cooked briefly before pouring in canned fire roasted tomatoes, diced green chiles, and beef stock. Elbow noodles are stirred in to cook covered until tender and the liquid is mostly absorbed.
White cheddar cheese is folded in for creaminess, and sliced green onions are added for freshness and mild bite. Sour cream is served alongside to mellow the spices if desired. This dish offers a hearty, comforting meal combining pasta with chili flavors, convenient for a one-pot preparation that limits cleanup.
Stirring occasionally and maintaining a gentle simmer help prevent sticking and ensure even cooking of the pasta. Using whole wheat elbow noodles, as suggested, adds a slight nuttiness and extra texture.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound ground beef I used 93% lean, lean
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- ½ teaspoon cumin ground
- 1 fire roasted tomatoes 14 ounce can
- 1 green chile 4-ounce can, diced
- 2 1/2 cups beef stock or water! any liquid, really, low-sodium; or chicken stock
- 8 ounces elbow noodles I like whole wheat ones!
- 6 ounces White Cheddar Cheese freshly grated
- 3 green onions thinly sliced
- sour cream for serving
Instructions
- Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, salt and pepper. Cook until the onions soften, about 5 minutes. Add the ground beef, breaking it apart with a wooden spoon. Cook, stirring often, until the beef is browned, about 6 to 8 minutes. At this time I like to keep breaking the beef apart. I also occasionally increase the heat in order to cook off some of the fat from the beef.
- Once the beef is browned, stir in the tomato paste, chili powder, paprika and cumin. Cook for another 5 minutes, stirring often. Pour in the tomatoes, green chiles and stock (or water). Add in the pasta. Bring the mixture to a simmer, then cover the pot and cook for 10 to 15 minutes, stirring occasionally. The pasta should absorb all the liquid and plump up! You don't want the heat too high, because the pasta can stick on the bottom. If it needs a few more minutes, keep the pot covered.
- Once the pasta is cooked and the liquid has been absorbed, stir in the cheddar cheese. Taste and season additionally if needed.
- Serve immediately with sliced green onions and if you're really feeling it, sour cream for serving.
Notes
- This recipe was inspired by Amy’s chili mac and incorporates common pantry ingredients for ease of preparation.
- Stir occasionally while simmering to prevent pasta from sticking to the pot bottom.
- Whole wheat noodles can be used as a nutritious alternative for a nuttier flavor and texture.
- Sour cream served on the side can add creaminess and balance the spice level.
User Reviews
Overall Rating
5
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