Skillet Chili Mac with Corn and Green Chiles
User Reviews
5
Skillet Chili Mac with Corn and Green Chiles
Description
This recipe starts by browning ground beef with minced onion, garlic, chili powder, coriander, and cumin to build a rich spiced base. Tomato sauce and water are added along with elbow macaroni, then everything simmers together until the pasta is tender and the flavors meld. Frozen corn and canned green chiles are mixed in towards the end, adding sweetness and gentle heat. Fresh cilantro offers a bright herbaceous note.
The macaroni is stirred with a combination of shredded cheeses (cheddar and Monterey Jack or Mexican blend), which melt into the hot mixture to create a creamy texture and rich flavor. The cheese on top melts as the skillet rests off the heat, ensuring a cohesive cheesy finish. The dish is served straight from the skillet, making it convenient for casual meals.
For a more traditional chili mac, corn, green chiles, and cilantro may be omitted, focusing on a classic chili flavor paired with pasta. Adjusting chili powder can control the spice level. This recipe combines familiar chili ingredients with pasta, creating a filling and flavorful dish.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef or lean ground turkey
- 1 medium onion minced
- ¾ tablespoon chili powder add more if you want more heat
- ½ tablespoon ground coriander substitute ground cumin for a smokier flavor
- ½ teaspoon salt
- 3 garlic minced, cloves
- 1 tablespoon brown sugar
- 2 cans cans (8-ounces each) tomato sauce
- 2 cups water
- 2 cups elbow macaroni
- 1 cup corn frozen
- 1 (4.5-ounce) (4.5-ounce) can green chiles chopped
- 2 tablespoons cilantro chopped, fresh
- 2 cups cheese I used a combination of cheddar and monterey jack but you can use pepper jack or a mexican shredded cheese blend, shredded
Instructions
- Heat oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook the ground beef until it is no longer pink. Drain off any excess fat or grease (the amount will depend on how lean your beef is). Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni.
- Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-15 minutes.
- Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top.
- Cover and let sit off the heat until the cheese melts, about 2 minutes.
Notes
- For a traditional chili mac, omit corn, green chiles, and cilantro.
- Adjust chili powder to increase or decrease the heat level as desired.
- Drain excess fat after browning the beef for a leaner finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 571kcal | 29% |
| Carbohydrates | 53g | 18% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 83mg | 28% |
| Sodium | 986mg | 41% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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