Tex Mex Chili Mac Recipes

INSTANT POT CHILI MAC

Steps:

• Select Sauté to preheat the cooking pot. When hot, add the oil and sauté the sausage, onion, and garlic until meat is browning and onion is tender, about 5 minutes. Transfer to a bowl lined with paper towels to remove excess fat.
• Add sausage, water, macaroni, tomato sauce, green chiles, chili powder, salt, and cayenne pepper to pressure cooking pot, and stir to combine.
• Select High Pressure for 5 minutes. When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid.
• Stir in frozen corn. Select sauté and cook until corn is heated and macaroni is tender. Stir in cilantro
• Serve hot topped with sour cream, shredded Mexican cheese, and tortilla chips.

TEX MEX CHILI MAC

Steps:

• Cook and stir ground beef, bell pepper, chili powder and cumin in large skillet over medium high heat 4 to 5 minutes or until beef is browned. Drain fat. Remove from skillet: set aside. Add 2-1/2 cups water to same skillet; bring to a boil. Stir in pasta. Return to a boil. Reduce heat to medium. Gently boil uncovered 12 to 14 minutes or until pasta is tender, stirring occasionally. Stir beef mixture back in skillet with salsa, beans and Special Seasonings packet; cook 1 to 2 minutes longer or until heated through. Sprinkle with green onions.

TEX-MEX CHILI MAC

Steps:

• Brown the ground meat and set aside.
• Drain off most of the grease from the meat and saute the onion, garlic, celery, and pepper until soft.
• Add the tomatoes, Rotel, cumin, chili powder, oregano, and salt and pepper.
• Stir well and cook 2 minutes.
• Add the beer and lower the heat to a low simmer.
• Return the meat to the pot and slow simmer for about 15-20 minutes until the flavors all work together.
• Preheat your oven to 350 degrees.
• Cook the pasta according to package directions until al dente, drain and set aside.
• Take the meat mixture off the heat and taste, re-season with salt and pepper, then stir in the cream cheese.
• Toss the pasta with the sauce.
• Spray the casserole dish with oil and layer 1/2 the pasta mixture on the bottom.
• Top with 1/2 the cheese and then spread on the remaining pasta mixture and top with remaining cheese.
• Bake for about 45 minutes, or until hot, browning and bubbly.

TEX-MEX CHILI MAC

Steps:

• Prepare all your dry seasonings/spice mixture (onion powder, garlic powder, cumin, chili powder, chipotle powder, smoked paprika and sea salt) into a small bowl and mix well. Set aside.
• In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the diced onion, red and green bell peppers, and jalapeno pepper(s). Sauté over medium heat for 5 to 7 minutes to soften them. Add a splash of water if they start to stick.
• Once the onions and peppers are softened, then turn down the heat a little, and add the minced garlic and sauté for 30 seconds.
• Then add the spice mixture over top of the sautéed veggies, stir, and heat the spices to release their fragrance, about one minute. Stirring the spices constantly.
• Next add the 4 cups of tomato juice and 1 cup of vegetable broth and increase the heat to a boil, then immediately lower to a simmer. Stir to incorporate everything.
• After the mixture is heated, add the pasta, stir to incorporate, and cook until the pasta is about half-way done, then add the beans and corn, and continue to cook.
• When the pasta is nearly done, remove from the heat, stir in the nutritional yeast and maple syrup, and cover the pot with a tight-fitting lid for 5 minutes. Note: If you do not have a tight-fitting lid, then just continue to cook until the pasta reaches the desired tenderness, (and skip step 8 below).
• After 5 minutes, test the pasta. If the pasta has not reached the desired tenderness, then cover the pot with the lid again for another few minutes until the pasta reaches the desired tenderness.
• Serve with your favorite toppings.

SUNNY'S TEX-MEX CHILI MAC SKILLET

Steps:

• Preheat the oven or a grill to 375 degrees F.
• Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
• Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.

TEX-MEX CHILI

Steps:

• In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.

MEXI-MAC SKILLET

Steps:

• In a large nonstick skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes., Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

ONE-POT CHEESY CHILI-MAC

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
• Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
• Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.

TEX-MEX CHILI

Steps:

• Saute onions and garlic in oil.
• Add ground beef and brown. Drain.
• Add taco seasoning and cumin. Mix well.
• Add remaining ingredients, salt and pepper to taste.
• Cook 20-30 minutes.
• Serve hot with garnishes of your choice.
• NOTE: For FRITO PIE serve over a bed of fritos and topped with grated cheddar.