If you make hamburger helper's... once you try this, you won't want to go back. And if you do, something might be wrong with ya. :)
**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.
- In larger pan, mix tomato sauce, water, and macaroni. Stir in ground beef mix. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 10-15 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.