Do you ever hear a song from your childhood and you’re instantly transported to a space and time? For me, it’s when I hear “What a Feeling” from Flashdance or any Debbie Gibson song and I’m automatically back in my room, dancing on my bed in purple leggings singing into my curling iron. It’s the same with food too. I can experience a certain aroma or the way something tastes and I remember either a delicious meal I had while traveling with my hubby or time spent making cookies with my Me-Ma in her tiny kitchen. Meals do not have to be complicated to be great. It’s the people that really make them great and the time spent gathered around a little table at the end of a long day that make it comforting. The following is a throwback recipe to childhood. It’s chili mac with a grown up twist that we’ve made our own. The original recipe is given and my changes are in parenthesis and if you’re daring enough to think outside the recipe box, you can even make your own changes to create your version. I hope you try it and enjoy. It’s simple, great and has all the ‘right stuff’ just like my favorite boy band, New Kids on the Block.
Fiesta Chili Mac
Need: 1 medium onion (I use frozen onions because I don’t feel like chopping with a toddler sitting ontop of my feet)
1 lb ground meat
1 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
8 oz uncooked penne pasta ( I dumped the entire 16 oz box in, what else will I do with 8 oz of unused penne?)
1 can beef broth
1 1/2 cups of chunky salsa ( I use a can of rotel tomatoes and green chiles with the juice)
1 cup frozen corn, thawed (I use a steamable bag of frozen corn with red and green peppers in it)
1 medium green bell pepper, diced (again, I have a toddler clinging to me and chopping is dangerous so that’s why I use the southwest corn blend to avoid this step altogether!)
1 cup shredded cheddar cheese
Chop the onion if you want to use fresh ingredients and combine onion, beef, seasonings, and salt in skillet on the stove. cook and stir over medium high heat about 5 minutes or until beef is no longer pink. Add pasta (uncooked, it will get all the great flavors of salsa and broth), broth and salsa; mix well. cover; bring to a simmer. reduce heat to medium and cook 10 minutes. Stir in diced pepper and corn; cover and simmer another 6 to 8 minutes or until pasta is tender. Remove from heat and stir in cheese.
I didn’t even thaw the corn I just threw it in there frozen because it heats up so quickly from the juices.
That’s it! So quick and easy you have time to dance around the living room before dinner.
Ok, first of all, I didn’t even know you could buy frozen chopped onion! I’m so doing that. I’ve been craving something like this…so it’s on my list!!
Yes, I always keep a bag of frozen onions in the freezer! I use about a cup for this recipe but it’s your own personal preference. Grocery stores also keep fresh chopped onions in the produce section but the price you’ll pay is far greater than a bag of frozen onions.
this is one of our new favorites from Chef Steph! LOVE IT…i love it cause it’s so easy and my hubby (and me too) loves it cause it’s so yummy!
and casey-frozen chopped onions will change your life! discovering them has made me so lazy…haven’t chopped an onion in a long time!
I have made this a few times and we both love it! Thanks for always sharing your delicious recipes, Steph!
Wow! That sounds really delicious. I think i’ll make that on Halloween since its quick and easy, so i’ll have time for all the decorations. Speaking of food, don’t forget to get your kids teeth checked out after good ol candy day! Not that ya’ll care, but, i go to drhalboard.com and have been for over 6 years, he’s super nice and has a great staff.
Thanks for the recipe!