Delicious Fiesta Chili Mac Recipe from More Weekday Dinners Done Collection

[colesmom]

Does anyone have the recipe for the Fiesta Chili Mac. It is from the More weekday dinners done recipe card collection. I have made it several times but I've misplaced the recipe card.

Thanks

 

[ShelbyMichalek]

Check under the toaster. LOL, that's where my Mom's recipe cards used to hide after she'd used them a lot.

In the meantime - heres the recipe
1 med onion
1 lb 90% lean ground beef
1 tsp chili pwd
1 tsp ground cumin
1/2 tsp salt
8 oz uncooked penne pasta
1 can (14.5 oz) beef broth
1 1/2 cups chunky salsa
1 med green bell pepper
1 cup frozen corn, thawed
1 cup (4 oz) shredded cheddar cheese, div

Coarsely chop onion using Food Chopper. In DCB, combine onion, beef, chili pwd, cumin, and salt; mix well. Microwave, covered, on HIGH 7-9 mins or until beef is no longer pink, breaking into crumbles halfway through using Mix 'N chop. Add pasta, broth and salsa to beef mixture; mix well. Cover; microwave on HIGH 10 minutes.

Meanwhile, dice bell pepper using Chef's knife. Add bell pepper and corn to baker; mix well. Microwave covered on HIGH 7-9 minutes or until pasta is tender. Stir in 3/4 cup of the cheese. Sprinkle with remaining cheese; cover and let stand 5 minutes.

Yield: 6 servings.

 

[colesmom]

Thank You for the recipe

 

[ShelbyMichalek]

No problem!! I'm glad I got a chance to go over the recipe - I'm thinking now that it'll be super easy to make and I may try it out!

 

[ChefCKHall]

Sounds good and looks worth a try this week! Funny, I have all these DCB recipes and I stick with the same ones cuz they are soooo good!

 

[chefsteph07]

I am making this for a show tonight for the first time, didn't get to try it beforehand, does anyone have any tips on this recipe or is it pretty good as is? I am thinking of subbing southwest seasoning, would that work?

 

[SPAMSTIME]

So you dont have to cook the pasta first??

 

[chefsteph07]

No, you cook it right in the baker, just like the penne al fresca!

 

[pchockeymom]

I made this last week, or so, and it was great. Super easy. I think you could definitely substitute the sw seasoning but it won't have the kick the cumin gives.

And, yes, you put in uncooked pasta. It cooks while the it's on the stove.

 

[pchockeymom]

I forgot...don't use a green pepper, use a red or other color. Green one's aren't ripe! That's why you get indigestion. Let your guests know "don't go green with your peppers!"

 

[chefsteph07]

I forgot...don't use a green pepper, use a red or other color. Green one's aren't ripe! That's why you get indigestion. Let your guests know "don't go green with your peppers!"

Oh shoot, she already got the green one!
Is it enough liquid w/ the can of beef broth and the salsa to cook without it getting dry?

 

[chefsteph07]

Also, this calls for half a box of pasta, can I add the whole box and an extra can of broth?

 

[babywings76]

I forgot...don't use a green pepper, use a red or other color. Green one's aren't ripe! That's why you get indigestion. Let your guests know "don't go green with your peppers!"

Huh? I've never heard that before. I use green bell peppers all the time and have never had a problem.

 

[Chef Kearns]

I forgot...don't use a green pepper, use a red or other color. Green one's aren't ripe! That's why you get indigestion. Let your guests know "don't go green with your peppers!"

Do you mean that they are currently not in season? Please elaborate or at least tell us where you got this info. Thanks!

 

[chefsteph07]

Huh? I've never heard that before. I use green bell peppers all the time and have never had a problem.

Some people can't tolerate peppers and that's usually the reason why, that is why they are cheaper than the red peppers because they are not "ripened"

 

[pctharper]

Also, this calls for half a box of pasta, can I add the whole box and an extra can of broth?

When I made it I think I used almost a whole box and added a little extra liquid-I think I added water. Its been a while.

I'd try and just use the 1/2 box and 1 can of broth since you've never made it before. I wouldn't want you to overfill the DCB and have a mess on your hands. Maybe someone else has some better advice.

 

[chefsteph07]

When I made it I think I used almost a whole box and added a little extra liquid-I think I added water. Its been a while.

I'd try and just use the 1/2 box and 1 can of broth since you've never made it before. I wouldn't want you to overfill the DCB and have a mess on your hands. Maybe someone else has some better advice.

Ok thanks, I know the baker will hold a whole box of pasta, so I may just add it and some extra broth. Thanks for the advice!

 

[crystalscookingnow]

If you've got green pepper and guests tend to have issues... add a little grated ginger. Does the trick each time.

 

[ChefBeckyD]

Some people can't tolerate peppers and that's usually the reason why, that is why they are cheaper than the red peppers because they are not "ripened"

Exactly. Green peppers are just unripened peppers. I cannot eat green peppers at all - they make me sick. I'm fine with red, yellow, orange peppers. Love them, and eat them all the time!

 

[pchockeymom]

I found this out from my recruiter who used to live in Norway. They don't even sell green peppers in Norway because they're unripe peppers! It's a GREAT tip to give at shows because most people go "Oh! I always wondered why I get heartburn/indigestion from....but never associated it with the peppers."

 

[pkd09]

I love telling guests at my shows about green peppers not being ripe peppers. That is why red peppers are more expensive. They are sweeter because they stay on the vine longer.

 

[wadesgirl]

I love telling guests at my shows about green peppers not being ripe peppers. That is why red peppers are more expensive. They are sweeter because they stay on the vine longer.

I always knew this was why green peppers were so cheap, it's quick turn around on growing them! But I never knew about causing indegestion. Never have a problem with that.