Cheddar Melt Chili

Prep Time

20 min

Ready In

30 min

Servings

Print Recipe

Ingredients

1 lb lean (at least 80%) ground beef
1 1/3 cups hot water
1 box Hamburger Helper™ Cheddar cheese melt
1 cup salsa (any variety)
1 2/3 cups milk
1/4 to 1/2 teaspoon chili powder
2 cans (15 oz each) spicy chili beans in sauce, undrained
3/4 cup shredded Cheddar cheese
1 large tomato, chopped (about 1 cup)

Nutrition Facts:

Calories 480 (Calories from Fat 150); Total Fat 17g (SaturatedMore Facts

Calories 480 (Calories from Fat 150); Total Fat 17g (Saturated Fat 7g, Trans Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 6g, Omega-3 0.5g); Cholesterol 65mg; Sodium 2080mg; Potassium 1060mg; Total Carbohydrate 53g (Dietary Fiber 7g, Soluble Fiber 2g, Insoluble Fiber 4g, Sugars 12g); Protein 29g

Lefty's Cooking Tips

Substitution Not a “hot” fan? Use mild salsa, and replace the spicy chili beans with kidney beans.
Variation To really spice things up, use a hot variety of salsa or stir in canned Old El Paso® chopped green chiles with the salsa.

Instructions

In 4-quart Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in hot water, sauce mix and uncooked pasta (from Hamburger Helper box), salsa, milk, chili powder and beans. Heat to boiling, stirring frequently.
Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
Remove from heat; stir. Sprinkle each serving with 2 tablespoons cheese and tomato.

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