Chili cheese, Mac bowls

Ingredients

• 3 lb Ground Beef (85% lean, broken up)
• 3 cloves Garlic (Minced)
• 1 tsp Salt (Kosher salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 packet Chili Seasoning Pack (Store‑bought chili seasoning)
• 16 oz Protein Pasta (High‑protein pasta (e.g., chickpea or lentil))
• 2 cans Kidney Beans (15‑oz cans, drained and rinsed)
• 2 cans Diced Tomatoes (14.5‑oz cans, drained)
• 1 bag Shredded Cheese Blend (Approximately 8 oz, shredded (e.g., Belvita blend))
• 1 bag Fat‑Free Cheddar Cheese (Approximately 8 oz, shredded)
• 1 can Cream of Chicken Soup (10.5 oz condensed)
• 100 g Cream Cheese (Full‑fat, softened)

Instructions

1. Gather and Prep Ingredients

   Mince the garlic, open and drain the kidney beans and diced tomatoes, and measure out all seasonings and cheeses.

   Time: PT10M

2. Brown the Ground Beef

   Heat the large skillet over medium‑high heat, add the ground beef, and break it up with a wooden spoon. Cook until no pink remains, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium-high

3. Season the Beef

   Add the minced garlic, salt, black pepper, and the chili seasoning pack to the browned beef. Stir and cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

4. Add Beans and Tomatoes

   Stir in the drained kidney beans and diced tomatoes. Cook for 5 minutes, allowing the mixture to heat through and the flavors to meld.

   Time: PT5M

   Temperature: medium

5. Incorporate Cream of Chicken and Cream Cheese

   Add the can of cream of chicken soup and the softened cream cheese. Reduce heat to low‑medium and stir until the cream cheese fully melts and the sauce is smooth.

   Time: PT4M

   Temperature: medium

6. Melt the Shredded Cheeses

   Stir in the shredded cheese blend and the fat‑free cheddar. Continue stirring until all cheese is melted and the sauce is glossy.

   Time: PT3M

   Temperature: medium

7. Cook the Protein Pasta

   While the sauce simmers, bring a large pot of salted water to a boil. Add the protein pasta and cook according to package directions (usually 8‑10 minutes) until al dente. Drain.

   Time: PT10M

   Temperature: boiling

8. Combine Pasta with Sauce

   Add the drained pasta to the skillet with the cheese‑chili sauce. Toss until every noodle is evenly coated.

   Time: PT2M

9. Portion into Meal‑Prep Containers

   Spoon the mac mixture into the 10 meal‑prep containers, dividing evenly. Allow to cool slightly before sealing.

   Time: PT5M

10. Clean Up

    Wash all used utensils, the skillet, pot, and containers. Soak the skillet if any cheese residue remains.

    Time: PT15M

Nutrition Facts

Calories

424

Protein

27 g

Carbohydrates

19 g

Fat

18 g

Fiber

2.3 g