This was pretty good, way better than say a hamburger helper type meal. It needed to grow a pair and spice it up (apparently Martha Stewart like bland food)... so here is my modified version below.
Stovetop Chili Mac
Serves: 4
Calories: About 600 per serving
Coarse salt and ground pepper
8 oz rigatoni or other tube-shaped pasta
1 teaspoon extra-virgin olive oil
3 garlic cloves, roughly chopped
1 small yellow onion, diced small
12 oz ground beef chuck (85 percent lean)
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
pinch of red pepper flakes (optional)
1 cup corn kernels, thawed if frozen
1 small zucchini, diced medium
1 can (14 ounces) diced tomatoes
1/2 tablespoon sugar
2+ ounces cheddar, grated (3/4 cup)
8 oz rigatoni or other tube-shaped pasta
1 teaspoon extra-virgin olive oil
3 garlic cloves, roughly chopped
1 small yellow onion, diced small
12 oz ground beef chuck (85 percent lean)
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
pinch of red pepper flakes (optional)
1 cup corn kernels, thawed if frozen
1 small zucchini, diced medium
1 can (14 ounces) diced tomatoes
1/2 tablespoon sugar
2+ ounces cheddar, grated (3/4 cup)
In a large pot of boiling salted water, cook pasta according
to package instructions. Drain and return to pot. Meanwhile, in a large
skillet heat oil over medium. Add garlic and onion and cook until onion
is translucent, 3 minutes.
Increase heat to medium-high, add beef, and cook, breaking up
meat with a wooden spoon, until no longer pink, about 5 minutes. Add spices and cook until fragrant, 1 minute. Season with salt and pepper.
Add corn and zucchini and cook until zucchini is crisp-tender, 2
minutes. Add tomatoes and juice and sugar, bring to a simmer, and cook until
mixture is heated through, about 3 minutes. Season to taste with salt
and pepper. Divide pasta among four bowls, top with meat sauce, and
sprinkle with cheese.
No comments:
Post a Comment