SUNNY'S TEX-MEX CHILI MAC SKILLET
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven or a grill to 375 degrees F.
- Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
- Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.
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Anawana Kumoyo
[email protected]This recipe was a fail. The chili was bland, the macaroni was overcooked, and the cheese sauce was clumpy. I will not be making this again.
Hilda Jacko
[email protected]Yum!
Edward Poone
[email protected]I'm always looking for new chili mac recipes, and this one didn't disappoint. The combination of ground beef, chili, and macaroni was perfect, and the cheese sauce was rich and creamy. I added a little extra spice with some cayenne pepper, and it was
JoseJuan Vega
[email protected]This chili mac was a hit with my family! The recipe was easy to follow, and the dish was ready in under 30 minutes. The flavors were bold and delicious, and the cheese melted perfectly. I will definitely be making this again!