Name: Chili Mac and Cheese
Yield: 4 servings
Ingredients: 12 oz Muellers® Large Elbow Macaroni; 1 lb lean ground beef; 1 onion, chopped; 1 cup frozen corn, thawed; 1 (15 oz.) black beans, drained and rinsed; 1 (1.25 oz.) dry chili seasoning mix; 1 (15 oz.) petite diced tomatoes; 1 (8 oz.) tomato sauce; 2 cups milk; 2 cups shredded Cheddar cheese

CategoryBaked or Casserole, Beef, Main Dish

Yields4 Servings

12 oz Muellers® Large Elbow Macaroni

1 lb lean ground beef

1 onion, chopped

1 cup frozen corn, thawed

1 (15 oz.) black beans, drained and rinsed

1 (1.25 oz.) dry chili seasoning mix

1 (15 oz.) petite diced tomatoes

1 (8 oz.) tomato sauce

2 cups milk

2 cups shredded Cheddar cheese

Classic Pasta

Elbows

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Preheat oven to 350°F. Prepare pasta according to package directions. Drain and reserve.

In a large skillet, brown beef with onions. Add corn, black beans, chili seasoning, tomatoes, tomato sauce and milk. Bring to a boil, stirring occasionally. Remove from heat.

Add cheese and stir until melted. Fold in reserved pasta.

Pour into a 3-quart baking dish and bake, uncovered, 20 minutes.

Ingredients