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Easily prepare this fantastic One-Pot Chili Mac and Cheese, a perfect dish for lunch or dinner. Here, the flavors of mac and cheese get combined with chili made with GOYA® Dark Red Kidney Beans, GOYA® Tomato Sauce and GOYA® Red Enchilada Sauce for a taste sensation. Everything will be ready in under an hour and in one pot. Taking the time to allow for the flavors to unite is worth the wait, and that’s it: a delicious chili that will quickly become your favorite.
Ingredients
10
GOYA® Corn Tortillas, halved and cut into 1/4-inch-wide strips
GOYA® Corn Oil, for frying
1 tbsp.
GOYA® Extra Virgin Olive Oil
1 cup
chopped yellow onion
1 cup
chopped green bell peppers
1 lb.
lean ground beef
3 cups
low-sodium chicken broth
2 cans (15.5 oz.)
GOYA® Dark Kidney Beans, drained and rinsed
3 cans (8 oz.)
GOYA® Tomato Sauce
1 can (8 oz.)
GOYA® Red Enchilada Sauce
3 tbsp.
GOYA® Chipotle Peppers in Adobo Sauce, minced
1 tbsp.
chili powder
2 pkgs. (7 oz.)
GOYA® Small Elbow Pasta
2 cups
shredded cheddar cheese
1 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
1 bag (8 oz.)
GOYA® Queso Quesadilla, for serving
4-6
GOYA® Jalapeño Peppers, drained and sliced into rounds
Chopped green onions, for garnish
Directions
Step 1
Pour enough corn oil into straight-sided skillet set over medium-high heat to come 1/2-inch up side; heat until shimmering (350°F), but not smoking. Cook corn tortilla wedges, in batches, for 1 to 2 minutes, or until crisp and golden-brown. Transfer to paper-towel-lined plate to drain; set aside.
Step 2
Heat olive oil in large pot over medium heat. Add onions and peppers, and cook until soft, about 5 minutes. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 3-5 minutes. Stir in broth, beans, tomato sauce, enchilada sauce, chipotle and chili powder and bring to a simmer. Stir in pasta and cook, stirring frequently, until al dente and chili thickens, about 12-15 minutes.
Step 3
Stir in cheddar cheese and Adobo until smooth and creamy. Divide chili mac-and-cheese among serving bowls. Top with tortilla strips, queso quesadilla, jalapeños and green onions. Serve and enjoy.
Note: Substitute ground beef with turkey to make a lighter version.
New from Goya
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