Don't miss another issue…      Subscribe

Chili Mac'N Cheddar

 

15

Yield

6

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free
 

Ingredients

7 ounces pasta, elbow macaroni
2 cans chili, canned
with beans, 15 ounces each
*
16 ounces tomatoes
whole, undrained, chopped
4 ounces green chili peppers
drained
1 cup cheddar cheese
shredded
1 x sour cream
*
1 x corn chips
*

Directions

Prepare Elbow Macaroni according to package directions; drain.

In large skillet, combine chili, tomatoes with juice and green chilies; mix well.

Simmer 10 minutes.

Stir in cooked macaroni; sprinkle cheese over top.

Cover; simmer until cheese melts, about 5 minutes.

Serve with sour cream and corn chips.

Refrigerate leftovers.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 21741% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 249mg 10%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 22g
Vitamin A 21% Vitamin C 28%
Calcium 22% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed