Chili Mac with Corn and Green Chiles

Okay, I held out as long as I could. I know it’s January, the month of healthy eating and dieting resolutions. I tried to give you as many healthy recipes as I could. I haven’t even mentioned dessert so far this month. But the time has come for me to cave. I just have too many delicious (slightly fattening) recipes to tell you about. I hope you’ll forgive me.

Apologies and disclaimers aside, today’s recipe is one I’ve been waiting to tell you about for the last few weeks. It’s a new, fresh, kicked up take on the family-friendly classic chili mac. In this version, lean ground beef and macaroni are cooked up with a delicious mix of onions, garlic, and spices. Corn and green chiles are thrown into the mix to jazz things up a little. Oh, and did I mention the whole thing is topped with gooey cheese and fresh cilantro? Just telling you about it is making my stomach growl.

In addition to the fabulous flavors, let me give you three more reasons why you will love this chili mac. Number One: The entire meal is cooked in one skillet. That means you only have one thing to wash after dinner. Can I get a hallelujah? Number Two: The entire meal can be prepped and ready to hit the table in under 30 minutes. How often does that really happen? Number Three: Leftovers (if you have any) taste just as good as they did the first night. Honestly, I’m a little bummed I don’t have any ground beef in the house so I could make this for dinner tonight!

One Year Ago: Roasted Eggplant with Parsley and Garlic

Chili Mac with Corn and Green Chiles
Adapted from Mel’s Kitchen Café

Ingredients:
1 T. vegetable or canola oil
1 pound lean ground beef
1 medium onion, minced
3/4 tablespoon chili powder (add more if you want more heat)
3/4 tsp. ground coriander
3/4 tsp. ground cumin
1/2 teaspoon salt
3 cloves garlic, minced
1 T. light brown sugar, lightly packed
2 8 oz. cans tomato sauce
2 cups water
8 oz. (2 cups) elbow macaroni
1 cup frozen corn
1 4.5-oz can chopped green chiles
2 cups shredded cheese (I used sharp white cheddar), divided
2 tablespoons fresh cilantro, chopped

Directions:
Heat the oil in a large (12-inch) skillet over medium heat. Add the ground beef, onion, chili powder, coriander, and cumin. Cook the beef until it is no longer pink, then drain off any accumulated grease, if necessary. (Whether or not you have any excess grease will depend on how lean your beef is. My beef was pretty lean, so I did not need to drain it.)

Add the garlic and brown sugar. Stir constantly for 30 seconds. Stir in the tomato sauce, water, and macaroni. Cover the skillet and cook, stirring occasionally, until the macaroni is cooked through.

Remove the skillet from the heat, and stir in 1 cup of the cheese and the corn and green chiles. Top with the remaining cup of cheese, and cover the skillet. Let the skillet sit for a minute or two, until the cheese melts, then sprinkle the cilantro over the top. Serve hot.

Serves 6.