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Smoky Southwest Chili Mac

November 10, 2016 By: RachelRappaport Comments

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Prep:: 10 minutes
Cook:: 20 minutes
Serves:: 8

This family-friendly stove-top casserole is sure to become a new favorite! The added zucchini is a great way to sneak a little extra vegetables into your diet.

Ingredients

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1 tablespoon canola oil

1 jalapeno pepper, diced

2 cloves garlic, minced

1 medium zucchini, shredded

1 lb 93% lean ground beef

2-14 oz canned fire-roasted diced tomatoes

15 oz canned dark red kidney beans, drained

1 teaspoon smoked paprika

1 1/2 tablespoons New Mexican chili powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

10 oz hot, cooked, jumbo elbow macaroni

1 cup shredded sharp cheddar cheese

Directions

Heat oil in a large skillet. Saute the pepper, onion, garlic, and zucchini until the onions are soft and translucent, about 5 minutes
Add the beef. Brown, breaking up large chunks until nearly fully cooked, about 8-10 minutes.
Add the tomatoes, spices and beans. Simmer until warmed through and the liquid is nearly completely evaporated, about 5 minutes. Stir in the pasta, cook 1-2 minutes. Sprinkle with cheese. Serve immediately!

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