Taco Chili Mac & Cheese

To me, the hardest part of cooking is the amount of time it takes. By the time I get home from the gym or running errands after work the last thing I want to do is spend an hour plus at the stove. I wanted to find a dish that I could make ahead for the week and just warm up quickly. After looking on Pinterest at some taco soup recipes here is what I came up with! This is by no meals the healthiest of dishes but when you cook your own meals you know all of the ingredients you are putting into it and can also limit the amount of sodium that comes with restaurant or processed foods.

Taco Chili Mac & Cheese

1 pound of ground meat (I used organic ground chicken)

3 cloves of garlic chopped

1/2 of a small onion chopped

2 cups of tomato sauce (I used canned sauce with BPA free liner)

1 1/2 cups of crushed tomatoes (I used canned with BPA free liner)

1 can of red beans

1 can of re-fried beans

1/2 bag of frozen bell peppers and onions

1 cup of low sodium chicken broth

Taco seasoning

  • 1 tbs chili powder
  • 1/2 tbs of paprika
  • 1 tbs garlic powder
  • 1/2 tbs of crushed red pepper

1 tbs of extra virgin olive oil

1 box of whole wheat shells (16 oz)

1/2 cup of cheese

taco chili mac and cheese

First grab a large, wide pot and add the olive oil and meat. Once the meat is cooked add the seasoning, garlic and chopped onion and mix well, then add the broth, tomato sauce and crushed tomatoes. Cook for 2 minutes then add the peppers and onions and all beans. After 2 more minutes add the pasta and cook for 8 minutes or until fully cooked.

Add in cheese and enjoy!(Side note I add the cheese to each individual bowl that way it doesn’t lose itself in the leftovers)

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