Back to Stovetop Chili Mac All Reviews for Stovetop Chili Mac - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 45 mins Servings: 4 stovetop-chili-mac-0911med107344.jpg
Ingredients Ingredient Checklist Coarse salt and ground pepper 3/4 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 3/4 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 (3/4 cup)
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 45 mins Servings: 4 stovetop-chili-mac-0911med107344.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 4
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 4
4
stovetop-chili-mac-0911med107344.jpg
stovetop-chili-mac-0911med107344.jpg
Ingredients
Ingredients
- Coarse salt and ground pepper 3/4 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 3/4 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 (3/4 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.
Reviews (8)
Add Rating & Review 47 Ratings 5 star values: 13 4 star values: 14 3 star values: 12 2 star values: 4 1 star values: 4
Reviews (8)
Add Rating & Review 47 Ratings 5 star values: 13 4 star values: 14 3 star values: 12 2 star values: 4 1 star values: 4
Add Rating & Review
47 Ratings 5 star values: 13 4 star values: 14 3 star values: 12 2 star values: 4 1 star values: 4
47 Ratings 5 star values: 13 4 star values: 14 3 star values: 12 2 star values: 4 1 star values: 4
47 Ratings 5 star values: 13 4 star values: 14 3 star values: 12 2 star values: 4 1 star values: 4
5 star values: 13 4 star values: 14 3 star values: 12 2 star values: 4 1 star values: 4
Martha Stewart Member Rating: 1 stars 09/28/2018 I would like to have the nutritional value listed regarding your recipes Martha Stewart Member Rating: Unrated 12/07/2015 Based on the others' comments, I upped the amount of seasonings - equal amounts cumin and chili powder, and about 1 tsp mix of parsley, basil and oregano. Once both the pasta and sauce were done, I mixed in the same pot and cooked for an additional 5 minutes to meld the flavors and infuse the pasta with the sauce. I think without this step the pasta would be bland, especially w/o the extra seasoning. I used shredded Monterrey jack which melted beautifully and became an element of the sauce. Martha Stewart Member Rating: 4 stars 12/07/2012 I just finished preparing this recipe and am eating while I type this. It's really a nice quick tasty recipe. It's not a real "chili" tasting sauce, it's more like a hint of chili but I really enjoyed it. I didn't have zucchini on hand so I used frozen green beans. As for the amounts of salt and pepper I used a teaspoon of each using kosher coarse salt. Martha Stewart Member Rating: Unrated 11/30/2012 Seems like you have a new format, have to watch a camera commercial before your video and when I switch to the recipe there is no place that tells where to print. What's up? Martha Stewart Member Rating: Unrated 01/09/2012 Such a bland and boring recipe. I was disappointed. I had to add more cumin, add some chili powder, Italian seasoning, and a little sugar to give it some flavor. Martha Stewart Member Rating: Unrated 01/06/2012 I think "juice" means that you don't drain canned diced tomatoes and use the whole can. I am plannning making this tonight. So I'll see. Martha Stewart Member Rating: Unrated 08/30/2011 We really enjoyed this recipe! I used the whole pound of pasta and 2# of ground beef and have lots of leftovers, I like that the sauce and pasta stay separate. I didn't use cumin either, I used a southwest seasoning and it turned out great. It didn't have that "heavy" feel that a lot of pasta dishes have. Will make again for sure! Martha Stewart Member Rating: 5 stars 08/25/2011 Quick and easy to make- fresh and light tasting even with the pasta. My kids gobbled it up- even the zucchini. Great for leftovers too. We're not a fan of cumin so we left that out and added dried herbs instead. Next time I will use fired roasted diced tomatoes for a kick.Martha Stewart Member
Rating: 1 stars 09/28/2018
I would like to have the nutritional value listed regarding your recipes
Rating: 1 stars
Rating: Unrated 12/07/2015
Based on the others’ comments, I upped the amount of seasonings - equal amounts cumin and chili powder, and about 1 tsp mix of parsley, basil and oregano. Once both the pasta and sauce were done, I mixed in the same pot and cooked for an additional 5 minutes to meld the flavors and infuse the pasta with the sauce. I think without this step the pasta would be bland, especially w/o the extra seasoning. I used shredded Monterrey jack which melted beautifully and became an element of the sauce.
Rating: Unrated
Rating: 4 stars 12/07/2012
I just finished preparing this recipe and am eating while I type this. It’s really a nice quick tasty recipe. It’s not a real “chili” tasting sauce, it’s more like a hint of chili but I really enjoyed it. I didn’t have zucchini on hand so I used frozen green beans. As for the amounts of salt and pepper I used a teaspoon of each using kosher coarse salt.
Rating: 4 stars
Rating: Unrated 11/30/2012
Seems like you have a new format, have to watch a camera commercial before your video and when I switch to the recipe there is no place that tells where to print. What’s up?
Rating: Unrated 01/09/2012
Such a bland and boring recipe. I was disappointed. I had to add more cumin, add some chili powder, Italian seasoning, and a little sugar to give it some flavor.
Rating: Unrated 01/06/2012
I think “juice” means that you don’t drain canned diced tomatoes and use the whole can. I am plannning making this tonight. So I’ll see.
Rating: Unrated 08/30/2011
We really enjoyed this recipe! I used the whole pound of pasta and 2# of ground beef and have lots of leftovers, I like that the sauce and pasta stay separate. I didn’t use cumin either, I used a southwest seasoning and it turned out great. It didn’t have that “heavy” feel that a lot of pasta dishes have. Will make again for sure!
Rating: 5 stars 08/25/2011
Quick and easy to make- fresh and light tasting even with the pasta. My kids gobbled it up- even the zucchini. Great for leftovers too. We’re not a fan of cumin so we left that out and added dried herbs instead. Next time I will use fired roasted diced tomatoes for a kick.
Rating: 5 stars
All Reviews for Stovetop Chili Mac
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stovetop Chili Mac
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
