Chilli Mac and Cheese
Author:
Annabelle Cooper
Category
Beef,Dinner,Lunch
Difficulty
Beginner
Rated 5.0 stars by 1 users
2
10 mins
25 mins
35 mins
Ingredients
-
1 tbsp extra virgin olive oil
-
2 cloves garlic minced
-
1 onion finely chopped
-
225 g low fat ground mince beef
-
4 cups chicken stock
-
1 can diced tomatoes
-
¾ cup canned white kidney beans drained
-
¾ cup canned kidney beans drained
-
2 tsp chilli powder
-
1 ½ tsp ground cumin
-
280 g elbow pasta
-
¾ cup tasty cheese shredded
-
1 handful fresh parsley chopped
Directions
What are we cooking today?
A Mexican take on the traditional mac and cheese and one dish to wash!
Getting started
- Heat the oil in a large pot.
Add the garlic, onion and beef and stir until cooked, continually breaking up the beef.
Add the chicken stock, tomatoes, beans, chilli powder, and cumin, stir and bring to a simmer.
Add the pasta and bring to the boil.
Cover, reduce heat and simmer stirring occasionally until the pasta is cooked.
Add the cheese, cover and cook until the cheese has melted.
Add the parsley and serve.
Annabelle's tips
A sprinkle of chilli flakes on the top is a nice touch.
Nutrition
Nutrition
- Serving Size
- 2
- per serving
- Calories
- 1259
- Total Fat
- 29.2 grams
- 38%
- Saturated Fat
- 14.7 grams
- 74%
- Cholesterol
- 145 milligrams
- 49%
- Sodium
- 2810 milligrams
- 123%
- Total Carbohydrate
- 167.9 grams
- 62%
- Dietary Fiber
- 34.4 grams
- 123%
- Total Sugars
- 12.8 grams
- Protein
- 71.5 grams
- Calcium
- 36 milligrams
- 3%
- Iron
- 56 milligrams
- 312%
- Potassium
- 1406 milligrams
- 30%
- Vitamin D
- 25 micrograms
- 125%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
