Yield: Serves 6
Note: If you want a traditional chili mac, omit the corn, chiles and cilantro.
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 onion, minced
- 3/4 tablespoon chili powder (add more if you want more heat)
- 1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
- 1/2 teaspoon salt
- 3 garlic cloves, minced
- 1 tablespoon brown sugar
- 2 8 oz. cans tomato sauce
- 2 cups water
- 8 ounces (2 cups) elbow macaroni
- 1 cup frozen corn
- 1 4.5-oz can chopped green chiles
- 2 tablespoons fresh cilantro, chopped
- 2 cups shredded cheese (I used a combination of cheddar and monterey jack but you can use pepper jack or a mexican shredded cheese blend)
- Heat oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook the ground beef until it is no longer pink. Drain off any excess fat or grease (the amount will depend on how lean your beef is). Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-14 minutes.
- Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.