Chili Mac

Chili Mac was a meal we had often growing up.  My grandmother used to make it when my dad was little and then my mom started making it after she and my dad were married.  I think one of the reasons why we had it so often was because it uses ingredients that are usually on hand and are fairly inexpensive.  I added the diced tomatoes and mixed cheese into the dish rather than just having it as a garnish.  To me, this is comfort food that makes my tummy very happy.

Ingredients:
1 lb. ground beef
1-1 1/2 cups uncooked macaroni or other short pasta
1 can diced tomatoes
1 can light kidney beans
Ketchup
Shredded Cheddar Cheese

Here's how it all comes together:

Begin cooking the pasta per the package instructions and brown the ground beef and drain.

Add the diced tomatoes (I usually drain them so it's not too soupy).

Add the can of kidney beans (you can drain or not, I drain a little of the liquid but don't rinse).

Add the cooked and drained macaroni or other pasta.

Mix it all together to combine and cook over medium-low heat.

Add enough ketchup to coat the entire mixture.  The amount will depend on how much you like and how the other ingredients absorb it.

Add in a handful (or more) of the shredded cheddar cheese.

Mix the cheese in to melt throughout the mixture.

This part is optional.  Place into a baking dish and top with some additional cheddar cheese and back at 350 degrees until melty.

Growing up we just served it right out of the skillet and topped it with additional ketchup and shredded cheese.  It's up to you how you want to serve it.

The Verdict:

Mr. Picky Pants tolerates this dish because I love it, but it's not his favorite.  He claims to not like the beans (even though I don't think you can really taste them).  This recipe is also a little like a recipe he ate growing up so I think he resents the fact that I won't make that and instead insist on making this one.  In an attempt to trick him I baked it in the casserole topped with cheese, but he said it didn't taste any different than usual.  either way, this is an easy recipe that is great as leftovers and provides a lot of protein without a ton of fat.  Even though it's not his favorite, Mr. Picky Pants will probably be eating this for years to come.

Super Nachos

When I was growing up, my mom used to make this recipe all the time.  Not only is it easy to make, but it's inexpensive, makes a lot, and it tastes AWESOME!  This was one of my sister's favorite dishes and the even better thing about it is that you can keep it in the fridge for days and just scoop out and microwave a serving whenever you want.
Here's the recipe:

1 lb. Ground Beef or Turkey
1 can Refried Beans (vegetarian)
1/2 - 1 cup salsa
1-2 cups shredded mexican blend or cheddar cheese
Sour Cream to garnish
Tortilla Chips

Optional:
Sliced green chilis
Sliced black olives
Anything else you like on your nachos

First, brown the meat.

On a side note, this is my favorite cooking utensil.  It's the mix-n-chop from Pampered Chef and is amazing!  I use it for all sorts of stuff when I'm cooking and baking.

Next, spread the can of refried beans in the bottom of a pan (I've used both a 9x13 and an 8x8) - straight out of the can, no need to heat.

Drain the meat and add to the top of the beans.  Turkey doesn't have as much fat so you may not need to drain it, but if you don't drain the beef it can get really greasy and kind of gross - especially if you're cheap like me and by the 80/20 ground beef.

Now, spread any kind of salsa you like over the meat.  I used up a couple jars I had opened in my refrigerator.  The amount you use will depend on the size of your pan and/or how much you like.

Now spread the shredded cheese over the top of the salsa.  Use whatever you like.  I got a Mexican blend and it works well.  Use as much or as little as you like.

Bake in a 350 degree oven for 10-20 minutes or until the cheese is melted and it's heated all the way through.

Serve with a dollop of sour cream (or in my case a container of sour cream - kidding!) and tortilla chips.  I'm sure this would also taste good in soft tortillas as a burrito, but I've never tried it.  Note the super classy paper plates.

The Verdict:
 

This is a home run when it comes to Mr. Picky Pants.  He actually requests this quite often and it's so easy to make, I'm happy to oblige.  Mr. Picky Pants doesn't like spicy food, so we use mild salsa and he's pretty set on having the bite-size tortilla chips.  Other than that, he's pretty easy going with this recipe.  It almost always ends up tasting pretty much the same regardless of whether I use beef or turkey, the brand of salsa, or the kind of cheese.  This is definitely a go-to recipe in my house.  I usually have most of the ingredients on hand and it's a snap to make.  I recommend you try this for an easy dinner in your house.