One-Pot Chili Mac

Ingredients

• 1 lb lean ground beef, 7% fat
• Cooking spray
• ½ teaspoon kosher salt
• 1 cup frozen seasoning blend (diced onions, celery, and bell peppers)
• 4 cups unsalted chicken stock (or broth)
• 1 (16 oz) jar medium thick and chunky salsa
• 1 can reduced-sodium red kidney beans (15–16 oz)
• 1 (1.25 oz) packet chili seasoning mix
• 8 oz elbow macaroni
• 2 oz pasteurized processed bar cheese
• 1 (8 oz) can no-salt-added tomato sauce

Steps

1. Preheat large stockpot on medium-high 2–3 minutes. Coat beef with spray and season with salt, then place in stockpot (wash hands); cook 3–4 minutes, stirring to crumble meat.
2. Stir in seasoning blend; cook 2 more minutes until meat is 160°F. Stir in broth, salsa, beans, and seasoning mix; bring to a boil.
3. Stir in pasta; cook 8 minutes, stirring occasionally. Meanwhile, cut cheese into small cubes. Stir in tomato sauce; cook 1 more minute. Serve chili topped with cheese.