I think of this recipe as chili mac with a kick. I found it in a Kraft Magazine and it has been one of my FAVORITE recipes. It is VERY easy. It takes only about 15 minutes to make. It is soooo good, especially on cold days. And there are always lots of left-overs which Cory and I fight over for the next couple of days. I thought I'd share it with you guys since I have enjoyed it so much.
Ingredients:
1 pkg. Kraft Macaroni and Cheese
1 lb. lean ground beef
1 Tbsp. chili powder
1 tsp. ground cumin
1 can (14 1/2 oz.) stewed tomatoes or 1 can Ro-Tel tomatoes, undrained
1 can (16 oz.) kidney beans, drained
Toppings: Shredded Cheese and Sour Cream, as much as desired
Prepare Macaroni and Cheese as directed on package. Meanwhile, brown meat with chili powder and cumin in large nonstick skillet on medium heat (I also add salt, pepper, garlic powder, and Tony's. Just season according to your taste). Add tomatoes with their liquid and the beans; simmer 3 min., stirring occasionally. Stir in prepared dinner; cook 3-5 min. or until heated through, stirring occasionally.
Top with shredded cheddar and Sour Cream. I also like to chop up Jalapeno peppers and add it to mine.
It's always a crowd pleaser as Landry is demonstrating so beautifully.
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