Stovetop Chili Mac

Ah Saturdays. It doesn’t seem to matter that I have a whole day off to get all my crap done, I always seem to run out of time to actually get everything I wanted to achieved done.  Maybe that’s because I ended up flaking out on the couch and taking an almost 2-hour long nap while the kids were sleeping? Oops. guilty as charged. I did manage a meal plan, to make dinner as well as soup for tonight’s dinner. Last night we had Stovetop Chili Mac, which I adapted from a Martha Stewart Recipe. It was OK. I’d make it again because it was quick and easy, but it lacked quite a bit of oooomf, despite my adding more salt, pepper and spices to it all.

Stovetop Chili Mac

Coarse salt and ground pepper
3/4 pound rigatoni or other tube-shaped pasta (I used rotini. It’s all I had!)
1 teaspoon extra-virgin olive oil
3 garlic cloves, roughly chopped
1 small yellow onion, diced small
1 pound ground beef chuck (85 percent lean)
1 tbsp ground cumin
1 tbsp chili powder
1 1/2 tsp garlic salt
1 tsp oregano
1/2 tsp red pepper flakes
1/2 tsp paprika
1 cup corn kernels, thawed
1 small zucchini, diced medium
1 can (28 ounces) diced tomatoes
2 ounces cheddar, grated (3/4 cup)

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.

Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add spices and cook until fragrant, 1 minute. Season with salt and pepper.

Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes.

Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes.

Season to taste with salt and pepper. Divide pasta among four bowls (i had a lot more than 4 bowls of food!), top with meat sauce, and sprinkle with cheese.


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