One-Pot Chili Mac-and-Cheese

Name: One-Pot Chili Mac-and-Cheese
Prep time: 15M
Total time: 44M
Yield: 6 Servings
Ingredients: 10 Corn Tortillas; Corn Oil; 1 tbsp. 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 Dark Kidney Beans; 3 cans Tomato Sauce; 1 can Red Enchilada Sauce; 3 tbsp. Chipotle Peppers in Adobo Sauce; 1 tbsp. chili powder; 2 pkgs. Elbows; 2 cups shredded cheddar cheese; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 1 bag Quesadilla Shredded Cheese; 4-6 Jalapeño Peppers; Chopped green onions, for garnish

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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® <a href="https://www.goya.com/en/products/dark-kidney-beans/">Dark Red Kidney Beans</a>, GOYA® <a href="https://www.goya.com/en/products/tomato-sauce/">Tomato Sauce</a> and GOYA® <a href="https://www.goya.com/en/products/red-enchilada-sauce/">Red Enchilada Sauce</a> 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.

Total Time

44m

Prep Time:15m

Yields:6 Servings

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Ingredients

GOYA® Corn Tortillas, halved and cut into 1/4-inch-wide strips

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GOYA® Corn Oil, for frying

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1 tbsp.

GOYA® Extra Virgin Olive Oil

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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

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3 cans
(8 oz.)

GOYA® Tomato Sauce

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1 can
(8 oz.)

GOYA® Red Enchilada Sauce

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3 tbsp.

GOYA® Chipotle Peppers in Adobo Sauce, minced

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1 tbsp.

chili powder

2 pkgs.
(7 oz.)

GOYA® Elbows

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2 cups

shredded cheddar cheese

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 bag
(8 oz.)

GOYA® Quesadilla Shredded Cheese, for serving

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4-6

GOYA® Jalapeño Peppers, drained and sliced into rounds

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Chopped green onions, for garnish

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Directions

Kitchen View

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.