Stovetop Chili Mac

Name: Stovetop Chili Mac
Prep time: 25 min
Total time: 45 min
Ingredients: Coarse salt and ground pepper; 0.75 pound rigatoni or other tube-shaped pasta; 1 teaspoon extra-virgin olive oil; 3 garlic cloves, roughly chopped; 1 small yellow onion, diced small; 1 pound ground beef chuck (85 percent lean); 1.75 teaspoons ground cumin; 1 cup corn kernels, thawed if frozen; 1 small zucchini, diced medium; 1 can (28 ounces) diced tomatoes; 2 ounces cheddar, grated (¾ cup)

3.6

(47)

8 Reviews

By

Martha Stewart Editors

Updated on April 24, 2020

Prep Time:

25 mins

Total Time:

45 mins

Servings:

4

This one-pot wonder features hearty fall flavors that will have everyone asking for seconds.

Ingredients

Coarse salt and ground pepper
¾ pound rigatoni or other tube-shaped pasta
1 teaspoon extra-virgin olive oil
3 garlic cloves, roughly chopped
1 small yellow onion, diced small
1 pound ground beef chuck (85 percent lean)
1 ¾ teaspoons ground cumin
1 cup corn kernels, thawed if frozen
1 small zucchini, diced medium
1 can (28 ounces) diced tomatoes
2 ounces cheddar, grated (¾ cup)

Directions

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.
Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.

John Kernick