| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Coarse salt
- 2 cups uncooked elbow macaroni pasta
- 1 tablespoon extra-virgin olive oil
- 2 celery stalks, finely sliced
- 1 carrot, finely chopped
- 1 green bell pepper, diced
- 1/2 cup diced red onion
- 3 to 4 cloves garlic, minced
- 1 pound lean grass-fed ground beef
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Two 14.5-ounce cans diced tomatoes (not drained)
- One 8-ounce block mozzarella, shredded
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 5 minutes.
- In the meantime, heat the oil in a large skillet over medium-high heat, then add the celery, carrot, bell pepper and red onion. Season with a pinch of salt and saute until the veggies begin to get tender, about 5 minutes. Add the garlic and saute until fragrant, another 30 seconds.
- Add the ground beef and brown it with the veggies, breaking it up with a wooden spoon. Season with the cumin, chili powder and a pinch of salt; toss the beef and veggies around in the skillet another minute or two. Add the diced tomatoes and stir into the mix. Transfer the mostly-cooked elbow macaroni to the skillet and stir to combine.
- Transfer the chili mac to any casserole dish you want! Sprinkle with the mozzarella and bake, uncovered, until the cheese is browned and bubbly, 30 to 40 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 452 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 30 g |
| Cholesterol | 77 mg |
| Sodium | 806 mg |
Reviews
This was bland and unimpressive.
I prepared this for my man because he eats red meat and I don’t and bottom line he loved it!!!