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If you’ve had chili mac and love it, you’ll love this recipe for Chuck Wagon mac!
I’m honestly not quite sure of how this dish received its title, but I do know that it’s a quick meal to put together that is 1. unique, 2. full of veggies, and 3. really good!
Tip: Use the boxed mac & cheese that comes with the cheese sauce packet (not the kind with the cheese powder).
- 2 tbsp olive oil
- 1 lb ground beef
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced yellow squash
- 1/2 cup corn kernels
- 2 garlic cloves, minced
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- salt and pepper to taste
- 1 tsp sugar
- 1 12 oz box Shells & Cheese creamy mac (like Velveeta)
- In a Dutch oven over medium heat, add the olive oil. Add the ground beef and cook until no longer pink (while breaking into small pieces). I like to salt and pepper the meat while it's cooking. Spoon out any excess grease.
- Add in the onion, bell pepper, squash, corn, and garlic and stir. Cook until the vegetables are tender, about 5 minutes.
- Pour in the tomato sauce and diced tomatoes. Add salt and pepper to taste and the sugar and bring to a simmer. Reduce the heat to medium-low and cook until slightly reduced, about 10 minutes.
- While the beef mixture is simmering, cook the shells & cheese according to the package directions.
- Add the mac to the beef mixture, stir to combine, and serve hot.
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