Tuesday, November 15, 2011

Stovetop Chili Mac

I made this on a Sunday night (a few weeks ago).  It was relatively quick and easy and tasted good.  Mark and I both liked it and I've filed away the recipe as a keeper.  I got it out of Martha Stewart's Everyday Food magazine. 

Stovetop Chili Mac

Black Pepper
3/4 pound rigatoni or other tube-shaped pasta
1 tsp extra-virgin olive oil
3 garlic cloves, roughly chopped
1 small yellow onion, diced small
1 pound ground beef chuck (85% lean)
1 3/4 tsp ground cumin
1 cup corn kernels, thawed if frozen
1 small zucchini, sliced medium
1 can (28 oz) diced tomatoes
2 ounces cheddar, grated (3/4 cup)

1. 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.

2. 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. 

Side note:  I put a dollop of avocado dressing on top.  I made by this putting 4 tablespoons reduced-fat sour cream, the juice of 1 lime, 1/4 tsp of salt, 1 avocado, and 1/8 tsp of crushed red pepper into a food processor and processing until smooth.

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