Chicken Fiesta Chili Mac Recipes

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CHICKEN FIESTA CHILI MAC



Chicken Fiesta Chili Mac image

Chunky salsa, cheesy macaroni and tender chicken breast strips give this family-pleasing chili mac its fiesta-ready appeal.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield Makes 6 servings.

Number Of Ingredients 7

1-1/2 cups elbow macaroni, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
1 can (15 oz.) chili with beans
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup chopped green peppers
2 cloves garlic, minced

Steps:

  • Heat oven to 350°F. Cook macaroni as directed on package. Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray 5 to 7 min. or until done, stirring frequently.
  • Drain macaroni. Add to chicken in skillet along with remaining ingredients; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 20 min. or until heated through. Stir before serving.

Nutrition Facts : Calories 370, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1070 mg, Carbohydrate 33 g, Fiber 4 g, Sugar 6 g, Protein 30 g

FIESTA MAC AND CHEESE



Fiesta Mac and Cheese image

Provided by Ree Drummond : Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 18

1 1/2 pounds elbow macaroni
2 tablespoons olive oil
2 red onions, halved and thinly sliced
2 ears corn, shucked and kernels removed (about 1 1/2 cups)
Kosher salt and freshly ground black pepper
Two 4-ounce cans diced green chiles
6 tablespoons salted butter, plus more for the pan
1/3 cup all-purpose flour
3 cups whole milk
2/3 cup half-and-half
3 tablespoons adobo sauce from canned chipotles
1 cup cubed processed cheese, such as Velveeta
2 cups freshly grated Monterey Jack cheese
2 cups freshly grated pepper jack cheese
One 10-ounce can diced tomatoes and chiles, undrained
1 cup tortilla chips, crushed
Chili powder, for sprinkling
1/4 cup chopped fresh cilantro

Steps:

  • Bring a pot of water to a boil. Cook the macaroni in the boiling water until just undercooked. Drain and set aside.
  • Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the red onion and corn and season with salt and pepper. Cook, stirring, until the onion turns golden brown and the corn begins to blister, 4 to 5 minutes. Stir in the green chiles to combine. Set aside.
  • To make the sauce, melt the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, followed by 2 teaspoons salt and 1 teaspoon pepper. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Add the half-and-half and adobo sauce. Add the processed cheese, 1 cup of the Monterey Jack and 1 cup of the pepper jack and continue to cook, stirring, until the cheese all melts. Add the cooked macaroni and stir to coat. Fold in the diced tomatoes and chiles.
  • Butter a 9-by-13-inch disposable foil pan. Layer with half of the macaroni mixture, then half the corn mixture. Repeat the layers, ending with the corn mixture. Sprinkle the remaining 1 cup Monterey Jack and 1 cup pepper jack over the top. Sprinkle the crushed tortilla chips all over the cheese, then sprinkle with chili powder.
  • To bake immediately, preheat the oven to 375 degrees F. Bake until bubbly and hot, 20 to 25 minutes. Sprinkle over the chopped cilantro and serve.
  • To freeze the casserole for later, let cool completely, then cover with aluminum foil, fold over the edges to seal and freeze.
  • If cooking from frozen, preheat the oven to 375 degrees F.
  • Cook, covered, for 50 minutes, then uncover and bake until light brown and bubbly, about another 20 minutes. Sprinkle over the chopped cilantro and serve.

CHILI-CHICKEN MAC AND CHEESE



Chili-Chicken Mac and Cheese image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces elbow macaroni
1 1/4 cups 2% milk
2 cups shredded Mexican cheese blend (8 ounces)
2 cups shredded rotisserie chicken breast (skin removed)
3 tablespoons unsalted butter
1 bunch scallions, chopped
2 teaspoons chili powder
Freshly ground pepper
1 12-ounce container pico de gallo or fresh salsa (about 1 cup)
1/4 cup all-purpose flour
3 cups low-sodium chicken broth

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and return to the pot. Toss with 1/4 cup milk. Top with the cheese and chicken (do not stir).
  • Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, 2 minutes. Add half of the pico de gallo. Cook, stirring, until the scallions soften, 2 to 3 minutes.
  • Reduce the heat to medium. Add the remaining 2 tablespoons butter and swirl to melt. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute. Gradually stir in the broth and the remaining 1 cup milk. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
  • Add the sauce to the pot with the pasta. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper. Top with the remaining 1/2 cup pico de gallo.

FIESTA CHICKEN



Fiesta Chicken image

Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. -Teresa Peterson, Kasson, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 small tomatoes, chopped
1/3 cup picante sauce
1 medium green pepper, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
3 cups cubed cooked chicken
1 cup shredded Colby cheese

Steps:

  • In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 802mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.

FIESTA CHILI MAC



Fiesta Chili Mac image

The traditional chili ingredients of ground beef and black beans meet up with pasta, chunky salsa and taco sauce in this zesty version of chili mac.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 6 servings.

Number Of Ingredients 7

1 lb. lean ground beef
1 clove garlic, minced
1 jar (16 oz.) TACO BELL® Thick & Chunky Mild Salsa
1 jar (8 oz.) TACO BELL® Taco Sauce
1 can (15 oz.) black beans, rinsed, drained
3/4 cup elbow macaroni, uncooked
1-1/2 cups water

Steps:

  • Cook meat and garlic in 3-quart saucepan over medium heat 8 to 10 minutes or until meat is evenly browned; drain.
  • Add remaining ingredients; mix well. Bring to a boil. Reduce heat to low. Cover; simmer 15 minutes, stirring occasionally.

Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 21 g

CHICKEN FIESTA CHILI MAC



Chicken Fiesta Chili Mac image

This is super good. I used Adobo Seasoning from Penzeys to season the chicken and some leftover chili in my freezer. I also used Ronzoni Smart Taste mini penne in place of the elbows. Recipe comes from "Velveeta -- Crowd Pleasing Recipes".

Provided by Chef Petunia

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 cups elbow macaroni, uncooked
1 lb boneless skinless chicken breast, cut into strips
1 (15 ounce) can chili with beans
1/2 cup chopped green pepper
2 garlic cloves, minced
1/2 lb Velveeta cheese, pasteurized prepared cheese product cut into 1/2-inch cubes
1/2 cup Taco Bell Home Originals thick 'n chunky salsa

Steps:

  • PREHEAT oven to 350°F Cook macaroni as directed on package. Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray 5 to 7 minute or until cooked through, stirring frequently.
  • DRAIN macaroni. Add to chicken in skillet. Stir in chili, peppers, garlic, VELVEETA and salsa. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • BAKE 20 minute or until heated through. Stir before serving.
  • Jazz It Up: For added heat, add 1 teaspoons hot pepper sauce to the chicken mixture before spooning into prepared baking dish.

Nutrition Facts : Calories 385.9, Fat 14.5, SaturatedFat 7.6, Cholesterol 90.3, Sodium 1149, Carbohydrate 34, Fiber 4.5, Sugar 5.5, Protein 30.1

FIESTA CHILI MAC



Fiesta Chili Mac image

Make and share this Fiesta Chili Mac recipe from Food.com.

Provided by alyseepoo

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb lean ground beef
1 garlic clove, minced
2 -3 cups enchilada sauce
1 (15 ounce) can black beans, drained and rinsed
1 cup elbow macaroni
1 3/4 cups water

Steps:

  • COOK meat and garlic in 3-quart saucepan over medium heat 8 to 10 minutes or until meat is evenly browned; drain.
  • ADD remaining ingredients; mix well.
  • Bring to a boil.
  • Reduce heat to low.
  • Cover; simmer 15 minutes, stirring occasionally.

FIESTA MACARONI



Fiesta Macaroni image

When time is short, Sandra Castillo relies on this family-pleasing main dish. "It's so easy to fix, and everyone loves the zesty flavor that the salsa and chili beans provide," comments the Sun Prairie, Wisconsin cook.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 5

1 package (16 ounces) elbow macaroni
1 pound ground beef
1 jar (16 ounces) salsa
10 ounces process cheese (Velveeta), cubed
1 can (16 ounces) chili beans, undrained

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Drain macaroni; set aside., In a microwave-safe bowl, combine salsa and cheese. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted. Stir into the skillet; add the macaroni and beans. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 473 calories, Fat 16g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 878mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.

CHIPOTLE FIESTA CHILI



Chipotle Fiesta Chili image

A fiesta of flavors with a hint of smokiness from chipotle peppers in adobo sauce in this chili with rice.

Provided by bd.weld

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 25m

Yield 6

Number Of Ingredients 12

1 pound lean ground turkey or chicken
1 onion, diced
1 clove garlic, minced
1 chipotle chile, canned in adobo sauce
2 teaspoons adobo sauce from chipotle peppers
2 teaspoons chili powder
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 (15 ounce) can low-sodium tomato sauce
1 (4 ounce) can diced green chiles
1 tablespoon chopped fresh cilantro
1 tablespoon onion, chopped
1 tablespoon Shredded cheese

Steps:

  • Cook ground turkey and onion in a medium saucepan over medium heat; cook and stir until turkey is no longer pink and cooked through. Stir in garlic, chili powder, chipotle peppers with adobo sauce; stir until turkey is coated and fragrant. Drain excess fat from pan. Transfer mixture to a bowl.
  • Using the same saucepan, prepare Knorr® Fiesta Sides™ - Spanish Rice according to package instructions. When the rice is cooked, add the ground turkey mixture, tomatoes, and green chiles; stir until heated through. Serve, if desired, with chopped cilantro, onion and/or shredded cheese.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 15.6 g, Cholesterol 48.4 mg, Fat 2.1 g, Fiber 5.3 g, Protein 22.8 g, SaturatedFat 0.5 g, Sodium 300.8 mg, Sugar 1.5 g

FIESTA CHILI BEEF AND RICE



Fiesta Chili Beef and Rice image

This zesty dish creates its own fiesta with every spoonful. Serve with corn tortillas and salsa.

Provided by CHRISTYJ

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 5

Number Of Ingredients 13

2 tablespoons vegetable oil
1 cup white rice
1 cup chopped onion
1 cup chopped green bell pepper
1 ¼ cups water
1 (10 ounce) can red chile sauce
1 (8.75 ounce) can sweet corn
1 tablespoon lemon juice
1 teaspoon salt
1 pound sirloin, cut into 1 inch cubes
1 (15 ounce) can Mexican-style tomato sauce
1 teaspoon ground cumin
1 cup shredded Monterey Jack cheese

Steps:

  • Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes.
  • Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
  • Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes.
  • Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.

Nutrition Facts : Calories 578.4 calories, Carbohydrate 54.9 g, Cholesterol 80.9 mg, Fat 27.1 g, Fiber 3.7 g, Protein 30.4 g, SaturatedFat 10.7 g, Sodium 1186.3 mg, Sugar 3.8 g

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