SERVES 4
TOTAL TIME: 45 minutes
If you can’t find shredded Mexican cheese blend, substitute 1 cup each shredded Monterey Jack cheese and shredded cheddar cheese. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe; do not substitute a smaller skillet here.
|
1 |
onion, chopped fine |
|
1 |
green bell pepper, stemmed, seeded, and cut into ½-inch pieces |
|
1 |
tablespoon vegetable oil |
|
3 |
garlic cloves, minced |
|
2 |
tablespoons chili powder |
|
1 |
pound 90 percent lean ground beef |
|
2 |
cups water |
|
1 |
(15-ounce) can tomato sauce |
|
8 |
ounces (2 cups) elbow macaroni |
|
1 |
cup frozen corn |
|
1 |
(4.5-ounce) can chopped green chiles |
|
8 |
ounces shredded Mexican cheese blend (2 cups) |
|
Salt and pepper |
|
|
2 |
tablespoons minced fresh cilantro |
1. Cook onion, bell pepper, and oil in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic and chili powder and cook until fragrant, about 30 seconds. Stir in beef, breaking up meat with wooden spoon, and cook until no longer pink, about 1 minute.
2. Stir in water, tomato sauce, and pasta. Cover and cook at vigorous simmer, stirring often, until pasta is tender, 9 to 12 minutes.
3. Off heat, stir in corn, chiles, and 1 cup cheese. Season with salt and pepper to taste. Sprinkle remaining 1 cup cheese evenly over top, cover, and let sit until melted, about 3 minutes. Sprinkle with cilantro and serve.
VARIATION
SPICY CHIPOTLE MACARONI AND CHEESE WITH PINTO BEANS
To make this dish even spicier, increase the amount of chipotle to 2 tablespoons.
Omit corn. Add 1 tablespoon minced canned chipotle chile in adobo sauce to skillet with garlic. Add 1 (15-ounce) can rinsed pinto beans to skillet with pasta. Substitute 8 ounces shredded pepper Jack cheese for Mexican cheese blend.