Tex-Mex Chili Mac


We like chili mac.  What’s not to like? Chili with pasta and cheese.  This is by far our favorite version, which comes from the Tex-Mex Cookbook.  The taco seasoning mix is delicious and would be great for straight up taco meat…beef or chicken…or any recipe that calls for a taco seasoning packet.

  • 1 lb. ground beef or turkey
  • 1/2 c. green pepper, chopped
  • 1/2 c. onion, chopped
  • 1 garlic clove, minced
  • 1 14.5 oz. can Rotel tomatoes, undrained
  • 1 8 oz. can tomato sauce
  • 3/4 c. uncooked elbow macaroni
  • 1 packet of taco seasoning mix, or homemade recipe below
  • 3/4 c. water
  • Grated cheese

Taco Seasoning Mix:

  • 1 TBSP chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1 1/2 tsp. ground cumin
  • 1 tsp. salt


  1. Brown meat with bell pepper, onion, and garlic in a large skillet over medium heat for 8 to 10 minutes, until meat is no longer pink; drain.
  2. Stir in tomatoes, tomato sauce, macaroni, and taco seasoning, and add 3/4 c. water; bring to a boil.  Reduce the heat, cover tightly, and simmer for 15 minutes or until pasta is done to taste.
  3. Remove the pan from heat and season to taste.  Top with grated cheese, and let stand for 5 minutes before serving to allow the cheese to melt.

Tex-Mex Chili Mac:


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