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

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Plant‑based ground meat
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Chili Seasoning Pack: Homemade chili powder mix
• Instead of Protein Pasta: Regular pasta, Gluten‑free pasta
• Instead of Kidney Beans: Black beans, Pinto beans
• Instead of Diced Tomatoes: Fresh diced tomatoes (1.5 cups)
• Instead of Shredded Cheese Blend: Mozzarella, Cheddar blend
• Instead of Fat‑Free Cheddar Cheese: Reduced‑fat cheddar
• Instead of Cream of Chicken Soup: Homemade cream sauce
• Instead of Cream Cheese: Low‑fat cream cheese, Neufchatel cheese

Equipment Needed

• Large Skillet or Dutch Oven
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Can Opener
• Colander
• Mixing Bowl
• Knife
• Cutting Board
• Large Pot for Pasta
• Meal Prep Containers (10)

Critical Steps — Do Not Skip

• Brown the ground beef until fully cooked
• Drain canned beans and tomatoes thoroughly
• Melt the cream cheese and shredded cheeses without scorching
• Cook the protein pasta al dente

Chef Tips from the Video

• For extra heat, add a pinch of cayenne pepper with the chili seasoning.
• Use a blend of sharp cheddar and mozzarella for a stretchier cheese pull.
• Toast the shredded cheese briefly in a dry pan before adding for a deeper flavor.

Troubleshooting

Storage

Refrigerator: Up to 4 days in airtight containers

Freezer: Up to 2 months; reheat from frozen or thaw overnight

Room temperature: Not recommended; food safety risk

Make-Ahead Tips

• Cool the bowls completely before sealing to prevent condensation.
• Reheat in microwave 2‑3 minutes, stirring halfway through.
• If freezing, label containers with date and reheat directly from frozen for best texture.

Frequently Asked Questions