My Healthier Chili Mac Casserole - OAMC |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 2 |
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Good comfort food, but my version is loaded with veggies! The heat depends on your choice of salsa. Makes one 11x17-inch casserole or two 8x8-inch casseroles. Defrost in the fridge overnight the day before cooking. (Or bake right away...you don't have to freeze it, of course.) Note: I made this once by mixing in a packet of cheese powder from a box of Annie's Natural Man n Cheese (nothing on top, obviously), which worked out well. Ingredients:
8 ounces whole wheat macaroni noodles, cooked a few minutes less than directed on package (will finish cooking in the oven) |
1 lb 93% lean ground beef |
1 green bell pepper, diced |
1 onion, diced |
2 garlic cloves, minced |
3 celery ribs, minced |
1 cup shredded carrot |
1 (15 ounce) can diced tomatoes |
1 (8 ounce) can tomato sauce |
8 ounces salsa (use the tomato sauce can as a measuring cup) |
2 cups 2% cheddar cheese, divided |
2 teaspoons cumin |
2 teaspoons chili powder |
2 teaspoons oregano |
2 teaspoons basil |
black pepper |
Directions:
1. In a skillet over medium-high heat, cook the veggies together with the ground beef.
2. When cooked, stir in 1 cup of the cheese, the seasonings, and the cooked noodles.
3. Pour into casserole dish(es) and top with the remaining 1 cup of the cheese.
4. Cover tightly with foil and freeze until ready to eat.
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