CHILI MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: lean ground beef, small white onion, garlic, diced tomato, kidney bean, black beans, chili powder, cumin, seasoned salt, chicken broth, cavatappi pasta, sharp cheddar cheese, shredded sharp cheddar cheese, sour cream, fresh cilantro
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot, cook ground beef and onions over medium high heat until browned.
- Add minced garlic and cook for an additional two to three minutes. Carefully drain any excess fat.
- Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, and bring to a boil.
- Add the pasta, and cook according to package instructions.
- Stir in the cheese, and cook for an additional five minutes, or until thickened.
- Serve with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 1670 calories, Carbohydrate 134 grams, Fat 92 grams, Fiber 11 grams, Protein 69 grams, Sugar 18 grams
CHILI CHEESE CASSEROLE RECIPE BY TASTY
Here's what you need: bean chili, tomato sauce, tortillas, shredded cheddar cheese
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a bowl, add the chili and tomato sauce and stir to combine.
- Add a layer of the chili mixture to the bottom of a 9x9-inch (23x23-cm) baking pan. Top with a layer of tortillas, a layer of chili, and sprinkle with cheese.
- Repeat until all ingredients are used, making sure the top layer is cheese.
- Cover and refrigerate for at least 3 hours, up to overnight.
- Preheat oven to 350˚F (180˚C).
- Remove the casserole from the refrigerator and let sit for 10 minutes on your counter.
- Poke three toothpicks in the casserole, and cover with tin foil, so that the foil doesn't touch the cheese layer.
- Bake for 30-40 minutes, or until cheese is melted.
- Cut and serve.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 41 grams, Fat 19 grams, Fiber 4 grams, Protein 18 grams, Sugar 3 grams
CHILI CHEESE MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: mac 'n' cheese, ground beef, grated cheddar cheese, red kidney bean, green chilli, chili powder
Provided by Julie Klink
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook 1 box of Mac 'N' Cheese according to instructions on box.
- Add cooked ground beef, cheddar cheese, kidney beans, green chilis, and chili powder, stir until fully incorporated.
- Top with desired garnish. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 28 grams, Fat 9 grams, Fiber 2 grams, Protein 17 grams, Sugar 3 grams
CHILI CHEESE-STUFFED TOTS RECIPE BY TASTY
Here's what you need: ground beef, cayenne pepper, cumin, onion powder, garlic powder, pepper, salt, ketchup, potato, flour, cheddar cheese cube, oil
Provided by Julie Klink
Categories Appetizers
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a pan over medium-high heat. Add the ground beef and break up into smaller bits using a spoon or spatula.
- Add the cayenne, cumin, onion powder, garlic powder, pepper, and salt, then mix until evenly incorporated.
- Add ketchup. Mix thoroughly allowing beef to cook all the way through.
- Remove the pan from heat, and drain excess fat.
- Add the grated potatoes to a bowl, and add in the flour and 1 teaspoon of salt. Stir to combine.
- Using the palm of your hand, spread 1 tablespoon of the potatoes into a thin pancake.
- Add 1 teaspoon of the beef, then press a cheese cube into the middle.
- Fold potato over beef and cheese, then create a fist around the tot while using your opposite hand to flatten both sides, creating the cylindrical tot form.
- Heat vegetable oil over high heat until temperature reaches 360˚F (182˚C).
- Fry the tots in batches for about 5 minutes, until golden brown.
- Transfer fried tots to a paper towel-lined plate to drain. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 2 grams, Protein 33 grams, Sugar 2 grams
BEST CHILI EVER RECIPE BY TASTY
Here's what you need: jalapeño, red bell pepper, yellow onion, ground beef, garlic, bone broth, canola oil, unflavored tomato sauce, water, stewed tomato, honey, cumin, chili powder, oregano, smoked paprika, McCormick® Chili Seasoning, salt and pepper, corn, black beans
Provided by Marina Aria
Categories Lunch
Yield 10 servings
Number Of Ingredients 19
Steps:
- Cook down onions & bell pepper in canola oil. Then, add finely minced jalapeno and garlic and sauté for 1 minute.
- Add seasonings, bone broth, corn, tomatoes, and beans and cook until fragrant.
- Add cooked ground beef & water.
- Bring to a boil, then simmer for 1-2 hours uncovered.
- Serve warm.
Nutrition Facts : Calories 252 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 7 grams, Protein 17 grams, Sugar 9 grams
CHILI MAC 'N' CHEESE POPS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, green bell pepper, ground beef, tomatoes, red kidney bean, green chile, tomato paste, cumin, pepper, salt, garlic powder, paprika, cayenne pepper, lime, whole milk, elbow macaroni, unsalted butter, salt, pepper, grated cheddar cheese, grated cheddar cheese, corn tortilla, all-purpose flour, large eggs, oil, fresh cilantro, bamboo skewers
Provided by Julie Klink
Categories Appetizers
Yield 18 servings
Number Of Ingredients 28
Steps:
- Heat the olive oil in a large skillet over medium heat, until shimmering. Add the onion and cook until caramelized, about 10 minutes.
- Add the green bell pepper and cook until softened, about 3 minutes.
- Add the ground beef, break apart, and cook until no longer pink, about 5 minutes.
- Add the tomato, kidney beans, green chiles, tomato paste, cumin, pepper, salt, garlic powder, paprika, cayenne pepper, and lime juice. Mix thoroughly and let simmer for about 10 minutes. Remove the pan from the heat and set aside until ready to use.
- In a large pot over medium-high heat, add the milk and macaroni. Stir continuously until the milk reaches a simmer and the pasta is cooked.
- Turn off the heat, and stir in the butter, salt, pepper, Monterey Jack, and cheddar cheeses. Mix until all of the ingredients are incorporated.
- Line a 9x13-inch (23x33 cm) casserole dish with parchment paper so the paper is hanging over the sides of the dish.
- Spread a third of the macaroni evenly on to the bottom of the dish and sprinkle half of the cheddar cheese over the top. Spread half of the chili over the cheese. Spread another third of macaroni over the chili, and sprinkle the remaining cup of cheddar cheese on top. Spread the rest of the chili over the cheese. Spread the rest of the macaroni over the chili.
- Cover the casserole dish with a piece of parchment paper. Freeze for at least 6 hours, up to 12 hours.
- Remove the casserole from the dish using the parchment paper to help you pull it out. Place on a work surface.
- Insert 9 skewers into one long side of the casserole 4 inches (10 cm) deep, spacing about 2 inches (5 cm) apart. Repeat on the other long side of the casserole. Cut the casserole in half vertically, then make 8 horizontal cuts in between the skewers.
- Crush the corn chips until they are a coarse sand-like texture, then pour onto a large plate. Put the flour and eggs in separate medium dishes.
- Place one of the pops in the flour, turning to coat on all sides, and tap off the excess flour. Place the pop in the egg and coat until there is no exposed flour. Place the pop in the crushed corn chips and coat. Repeat with the remaining pops.
- Heat the oil in a large pot until the temperature reaches 325˚F (165˚C).
- Fry the skewers 2 at a time for 8 minutes, until browned and crisp.
- Transfer to a wire rack or paper towels to drain.
- Sprinkle with cilantro and serve immediately.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 45 grams, Fat 19 grams, Fiber 4 grams, Protein 21 grams, Sugar 6 grams
CHILI CHEESE PUFF
I found this recipe on a trip to Southern California. Since then, this versatile dish has become one of my family's favorites. I serve it as a special breakfast, for brunch or even Sunday night supper. Sausage or ham goes well with this snappy dish...and don't forget some corn muffins!
Provided by Taste of Home
Time 50m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs well. Stir in next five ingredients. Add green chiles. Pour into a greased 8-in. square baking pan. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve immediately.
Nutrition Facts : Calories 249 calories, Fat 19g fat (11g saturated fat), Cholesterol 180mg cholesterol, Sodium 430mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.
CHILI CHEESE DIP III
This quick, easy chili cheese dip is a little different from most, and is sure to be a favorite!
Provided by Kathy Rogers
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 15
Number Of Ingredients 4
Steps:
- Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 18.9 g, Cholesterol 69.6 mg, Fat 27.8 g, Fiber 1.5 g, Protein 13.9 g, SaturatedFat 14.2 g, Sodium 546.3 mg, Sugar 1.6 g
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