Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef
  • ½ cup yellow onion (diced)
  • 2 tsp minced garlic ((about 2 cloves))
  • 1 tbsp chili powder
  • 20 ounce (2 10-ounce) cans chunky Rotel (undrained)
  • 15.5 ounce chili beans (undrained)
  • 3½ cups water
  • 2 cups elbow macaroni
  • 8 ounce (½ 16-ounce) box velveeta
  • 1 cup shredded fiesta blend cheese
  • Chopped parsley, optional garnish

Instruction

  • Heat a large skillet or saucepan over medium to medium high heat and add the ground beef, yellow onion and minced garlic to the hot skillet.
  • Cook, stirring often, for 5-7 minutes or until the beef is crumbled and cooked through and the onion is translucent.
  • Add the chili powder to the beef mixture and mix completely.
  • Add the Rotel and chili beans to the skillet and stir gently to combine.
  • Add the water and bring the mixture to a boil.
  • Once the liquid is boiling, add in the elbow macaroni, stir and cover, lowering the heat to a simmer.
  • Simmer for 5-6 minutes or until the elbow macaroni are al dente (cooked but still firm).
  • Cut the velveeta into 1-inch chunks and add to the hot pan. Stir until the velveeta is completely melted and combined with the other ingredients.
  • Sprinkle with fiesta blend cheese and then remove from the heat.
  • Garnish with chopped parsley, optional, and serve hot.