As I shared yesterday, I am making meals that are quick and easy in an attempt to get back into my routine. I was spoiled by summer and forgot how busy weeknights are once school is in session! Meals such as this Chili Mac recipe will mean you don’t spend a ton of time in the kitchen. Plus, you get a hearty dish that your family will love.
Now, this recipe is great because you can do it all on the stove top or even prep it ahead of time and bake it when you need it. I knew that I’d have limited time this week so I opted to prep the meal ahead of time. It was ready and waiting after the Karate ceremony yesterday (Jake got his yellow belt – woo hoo!).
I’ll give you another tip…double the recipe and freeze the second batch so you have a meal waiting when you need it. I prepped mine and put them in separate casserole dishes. If you will spray the casserole dish with cooking spray or line it with plastic wrap before you pop it in the freezer you can easily lift the meal out of your dish when it’s frozen. Then you just wrap it tightly and stick it back in the freezer. You’ll still have your dish available to use on other meals until you need it. Once you are ready, you only have to pop the frozen meal back in that dish, defrost it and then you just heat it up – easy breezy!
This meal is part of the Publix Menu Plan Week Of 8/21. Here are the other recipes that I have shared so far –
- Chunky Chicken Salad with Orange Yogurt Dressing Lettuce Wraps with Rosemary Roasted Potatoes
- Broccoli, Ham & Cheese Hand Pies, Chips & Fruit
- 8 oz macaroni noodles, cooked according to package instructions and drained
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can Ro*Tel
- 1 14.5 oz can of tomato sauce
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1/4 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can kidney beans, rinsed
- 8 oz cheddar cheese, grated
- sour cream & green onion for garnish (if desired)
- Preheat oven to 400º F.
- In a large pot, cook ground beef, garlic and onions until the meat is browned, crumbling as you cook.
- Drain fat and add Ro*Tel, tomato sauce, chili powder, cumin, onion powder, salt, black pepper and kidney beans.
- Allow to simmer for about 10 minutes.
- Stir in the cooked pasta and 3/4 of the cheese.
- Place in a casserole dish and top with the remaining cheese.
- Bake at 400ºF for 10 – 15 minutes until cheese is melted and bubbly.
Grab these items when you shop this week to make this at a great price –
Ronzoni Pasta or Healthy Harvest or Garden Delight, Assorted Varieties, 9 to 16 oz (Excluding Lasagna, Jumbo Shells, Manicotti and Smart Taste), BOGO $1.59
Amish Country Colby Cheese, 8 oz, BOGO $3.79
