Zutaten für Baked Chili Mac
- 1 pound elbow macaroni
- 1 1/2 pounds lean ground beef
- 1 medium yellow onion
- 3 cloves garlic
- 2 (14.5 ounce) cans crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 (4 ounce) can mild green chilies
- 1 (15 ounce) can red kidney beans
- 2 tablespoons chili powder
- 1 tablespoon dried ancho chile powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 dash Tabasco sauce
- 2 cups shredded cheddar cheese
- sour cream, for serving
- your favorite veggies, for serving
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Zubereitung von Baked Chili Mac
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat a large skillet over medium-high heat. Add ground buffalo, onion, and garlic. Cook, breaking up the meat, until browned (5-7 minutes).
- Drain excess fat from the skillet.
- Stir in crushed tomatoes, tomato paste, green chiles, kidney beans, chili powder, ancho chili powder, oregano, cumin, pepper, salt, and Tabasco. Simmer for 5 minutes.
- Add cooked macaroni and stir to combine.
- Pour mixture into a lightly greased 9x13 inch baking dish.
- Sprinkle generously with shredded cheddar cheese.
- Bake for 20-30 minutes, or until cheese is golden brown and bubbly.
- Let cool slightly before serving. Top with sour cream and your favorite veggies, if desired.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
32g
Fat
46g
Carbs
14g
