Chili Mac and Cheese

Makes 9 servings

• 1 lb. ground beef
• 1 16-oz. pkg. dried penne pasta
• 2 Tbsp. all-purpose flour
• 1 Tbsp. chili powder
• ½ tsp. salt
• 4 cups water
• 1 15-oz. jar salsa con queso
• 1 2.25-oz. can sliced pitted ripe olives, drained
• 1 cup shredded Mexican-style cheese blend (4 oz.)
• Shredded lettuce
• Chopped tomatoes

Fast 5-minute cook time

In a 6-qt. electric pressure cooker use the saute setting to cook ground beef until browned. For a stove-top cooker, cook directly in the pot over medium heat. Drain off fat. Stir in pasta, flour, chili powder, and salt. Stir in the water. Lock lid in place. Set an electric cooker on high pressure to cook 5 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 5 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Stir in salsa con queso and olives. Top with cheese (do not stir). Cover; let stand 10 minutes. Stir gently to combine. Top servings with lettuce and tomatoes.

Slow 2-hour high cook time

In a large skillet cook ground beef over medium-high heat until browned. Drain off fat. Transfer meat to a 5- to 6-qt. slow cooker. Stir in pasta, flour, chili powder, and salt. Stir in the water. Cover and cook on high 2 hours, stirring once halfway through cooking. Stir in salsa con queso and olives. Top with cheese (do not stir). Cover; cook 10 minutes more. Stir gently to combine. Top servings with lettuce and tomatoes.

per 1 cup 427 cal., 18 g fat (7 g sat. fat), 50 mg chol., 691 mg sodium, 48 g carb., 3 g fiber, 3 g sugars, 19 g pro.