One Pan Chili Mac
This One Pan Chili Mac is an easy and delicious dinner recipe that you can make using a pound of ground beef.
This is one of my favorite meals for a crisp fall day, but it stays on our dinner rotation all year round!
This recipe doesn’t take a whole lot of prep work and it can be on the table in less than 30 minutes. This one is also kid approved and makes a ton of food so it would be easy to stretch into a two night meal.
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Ingredients
- 1 lb of ground beef
- 1 chopped onion
- 1/2 tsp each of salt, pepper, ground cumin
- 1 tsp each of onion powder and paprika
- 2 tsp chili powder
- 1 tbsp minced garlic
- 14.5 oz can of diced tomatoes
- 15.5 oz can of chili beans
- 8 oz can of tomato sauce
- 1 1/2 cups of beef broth
- 2 cups of elbow noodles
- 2 cups of shredded cheddar cheese
Make One Pan Chili Mac
To start making this easy recipe, gather all of your ingredients and chop an onion.
Next, heat a large skillet over medium-high heat and brown 1 lb of ground beef with chopped onion.
Season with salt, pepper, cumin, paprika, chili powder, and onion powder. I like using this blend of seasonings, but you could also use a chili seasoning packet instead if you prefer.
Once the beef is fully cooked, drain any extra grease from the skillet.
Add 1 tbsp of minced garlic and stir well.
Next, add the diced tomatoes (not drained), chili beans (not drained), tomato sauce, beef broth, and the uncooked elbow noodles to the skillet. Stir everything together well.
Bring the skillet to a quick boil and then turn the heat down to low. Cover with a lid and cook for about 12 minutes stirring once or twice to keep the elbow noodles from sticking.
Once the pasta is cooked add 2 cups of shredded sharp Cheddar cheese and stir well.
Serve One Pan Chili Mac
Once the cheese is well incorporated, it’s time to eat! I like serving this with some butter bread. You can also serve it with some green beans or roasted veggies.
Tips and Frequently Asked Questions
- I used 1 lb of ground beef, but you could also make this using ground turkey.
- I used a large 12 inch skillet to make this recipe.
- I used shredded cheddar cheese, but you could also use Colby Jack cheese.
- For some spice, you could also add some green chiles or chopped jalapeรฑos to this recipe.
- Leftovers of this recipe reheat well.
Similar Recipes
- Beef Stroganoff
- Easy Chicken and Gravy
- Crockpot Chicken Spaghetti
- Steak and Cheese Tacos
- Sloppy Joe Potato Skillet
- Lazy Lasagna Skillet Meal
- Easy Alfredo Chicken Tortellini
- Crockpot Chicken and Gnocchi
- Creamy Chicken and Noodles
Ingredients
- 1 lb of ground beef
- 1 chopped onion
- 1/2 tsp each of salt, pepper, ground cumin
- 1 tsp each of onion powder and paprika
- 2 tsp chili powder
- 1 tbsp minced garlic
- 14.5 oz can of diced tomatoes (not drained)
- 15.5 oz can of chili beans (not drained)
- 8 oz can of tomato sauce
- 1 1/2 cups of beef broth
- 2 cups of elbow noodles
- 2 cups of shredded cheddar cheese
Instructions
- Heat a large skillet over medium-high heat and brown 1 lb of ground beef with chopped onion. Season with salt, pepper, cumin, paprika, chili powder, and onion powder. Once the beef is fully cooked, drain any extra grease from the skillet.
- Add 1 tbsp of minced garlic and stir well. Add the diced tomatoes, chili beans, tomato sauce, beef broth, and elbow noodles to the skillet. Stir everything together well.
- Bring the skillet to a quick boil and then turn the heat down to low. Cover with a lid and cook for about 12 minutes stirring once or twice to keep the elbow noodles from sticking.
- Once the pasta is cooked add 2 cups of shredded cheddar cheese, stir, and serve. Enjoy!