Save to Pinterest A comforting one-pan meal combining the flavors of a cheeseburger and classic chili mac, all topped with melted cheese. Budget-friendly, hearty, and perfect for busy weeknights.
I first tried making this when we were craving something filling but easy to pull together on a busy weeknight. The kids loved that it tasted like cheesy chili mac with a fun burger twist.
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Ingredients
- Ground beef: 1 lb (450 g), 80/20 preferred
- Yellow onion: 1 small, diced
- Red bell pepper: 1, diced
- Garlic: 2 cloves, minced
- Elbow macaroni: 2 cups (200 g), uncooked
- Diced tomatoes: 1 (14.5 oz / 410 g) can, undrained
- Kidney beans: 1 (15 oz / 425 g) can, drained and rinsed
- Beef broth: 2 cups (475 ml)
- Tomato paste: 2 tbsp
- Worcestershire sauce: 1 tbsp
- Yellow mustard: 1 tbsp
- Chili powder: 1 tsp
- Smoked paprika: 1/2 tsp
- Ground cumin: 1/2 tsp
- Salt: 1/2 tsp, or to taste
- Black pepper: 1/4 tsp
- Shredded cheddar cheese: 1 1/2 cups (170 g)
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Instructions
- Brown the beef:
- In a large, deep skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon (about 4 5 minutes). Drain excess fat if necessary.
- Sauté vegetables:
- Add the diced onion, bell pepper, and garlic. Sauté for 2 3 minutes until softened.
- Add flavorings:
- Stir in the tomato paste, Worcestershire sauce, and mustard. Mix well to coat the meat and vegetables.
- Season:
- Add the chili powder, smoked paprika, cumin, salt, and black pepper. Stir to combine.
- Combine and simmer:
- Pour in the canned tomatoes (with juices), kidney beans, uncooked macaroni, and beef broth. Stir well and bring to a boil.
- Cook pasta:
- Reduce heat to a simmer. Cover and cook for 12 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Add cheese:
- Remove the lid, sprinkle the shredded cheddar cheese evenly over the top. Cover and let sit for 2 3 minutes, or until the cheese has melted.
- Serve:
- Serve hot, garnished with chopped parsley or sliced green onions if desired.
Save to Pinterest This skillet dinner became a regular request on chilly evenings. Everyone enjoys gathering around the table and savoring the cheeseburger flavor with gooey cheese in every bite.
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Required Tools
Large deep skillet with lid, cutting board and knife, wooden spoon or spatula, measuring cups and spoons
Allergen Information
Contains: Wheat (pasta), milk (cheese), soy (Worcestershire sauce may contain soy). Check all ingredient labels for gluten and other allergens before serving.
Nutritional Information
Per serving: 580 calories, 25 g total fat, 53 g carbohydrates, 35 g protein
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This skillet recipe is sure to please all ages and makes cleanup quick. Just add a salad and dinner is complete!
Common Recipe Questions
- → Can I use ground turkey instead of beef?
Yes, ground turkey works well as a lighter alternative, offering a similar texture and absorbing the spices nicely.
- → How spicy is this dish?
The spice level is moderate, balanced by the cheese and tomato base. For more heat, add cayenne pepper or jalapeño during cooking.
- → Can I prepare this in advance?
It can be made ahead and refrigerated for up to 2 days. Reheat gently on the stove, adding a splash of broth if needed.
- → What kind of cheese is recommended?
Sharp cheddar cheese melts well and adds a rich, creamy layer on top, complementing the savory ingredients.
- → Is this dish suitable for a freezer meal?
Yes, portion and freeze after cooking. Thaw overnight and reheat thoroughly before serving for convenience.
