Feel like chili tonight but seriously, it’s 2020 and you don’t feel like dealing with it? Here’s a quick substitute you may find hits the spot.
- 1 cup uncooked elbow macaroni
- 2 lbs. ground beef
- 2 cloves garlic, chopped
- 1 medium onion, chopped
- 1 24 oz jar your favorite chunky spaghetti sauce
- 1 15 oz can Bush’s Southwestern Style Pino Beans
- 3 tsp chili powder (or to taste)
- 1-2 cups shredded cheddar or Mexican blend cheese
Cook macaroni according to package directions.
Brown onions and garlic in large skillet. All your ingredients will be cooked here then transferred to a casserole dish.
Add beef and cook over medium heat until meat is no longer pink, slightly browned if you like your beef that way.
Once the beef is cooked through, drain fat from pan. To meat add the tomato sauce, beans, and chili powder, stir to combine. Add cooked macaroni and stir to combine.
Transfer to casserole dish coated with butter or cooking spray. Cover and bake at 375 degrees until bubbly, about 25-30 minutes. Uncover, sprinkle with cheese, and bake until melted, about 5-8 minutes.
Serve with cornbread.
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Other recipes can be found here in our Lifestyle section.
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