Sunday, January 18, 2015

Healthy, Homemade Tex Mex Macaroni & Cheese

Oh My Word!!! This recipe is to die for!! I harped on my friend eating Hamburger Helper a couple weeks ago and now look at me - eating a homemade, healthier version and loving EVERY bite of it!! <3

1 Tbsp Canola oil
1 cup chopped onion
1 Red Bell Pepper
2 Jalapeños, minced
2 Tbsp chili powder
Pinch of cayenne pepper
2 tsp cumin
1/2 tsp paprika
1/2 tsp salt (optional)
1/2 tsp ground black pepper
1 pound 90% lean ground beef
2 cups water
1 15oz can tomato sauce, no sodium added
8 oz (about 2 cups) whole wheat elbow macaroni
1 cup frozen corn
1 4.5oz can chopped green chilis
1/2 cup shredded cheddar cheese
1/2 cup shredded Pepper Jack Cheese

1. Heat oven to 475.
2. Heat the oil in a 12-inch skillet over medium heat. Add the onion, bell pepper, and jalapeño and sauté until softened, 5 to 7 minutes.
3. Stir in the garlic, chili powder, cumin, cayenne, paprika, and salt. Cook until fragrant, about 30 seconds.
4. Add the beef and cook, breaking up any large pieces, until it's no longer pink, 2 to 3 minutes. 
5. Stir in the water, tomato sauce, and pasta. Increase heat, cover, and bring to a simmer. Stirring frequently, cook until the pasta is tender, 10 to 12 minutes.
6. Remove the skillet from the heat and stir in the corn, green chilies, and 1/2 of each of the cheeses. 
7. Taste and season with salt and pepper if needed. 
8. Sprinkle the remaining cheese over the top of the pasta, and bake until cheese is melted, browned, and bubbly, 10 to 15 minutes. 
9. Allow to cool for 10 minutes, then enjoy!

Nutritional Information
405 Calories Per Serving
Makes 6 servings
14 g Fat
0 Trans Fat
28 g Protein 

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