disneyeveryyear
DIS Veteran
- Joined
- Mar 12, 2003
- Messages
- 4,395
I have just recently made a new recipe that I thought would be very easy while at WDW. For those of you who drive, I think you could easily premake the "chili" portion and then just cook up your nooodles and assemble the casserole. It was very good and my family is just waiting for me to make it again!
Emeril Lagasse Slap Yo' Mama Chili-Mac
Now this is a scrumptious casserole. It is super simple and, best of all, it's a huge pan of bowl-you-over goodness that will feed the entire family and then some! I served 9 people with this, no problem.
Prep time 10 minutes; Cook time 40 minutes; Total time 55 minutes
Ingredients:
2 teaspoons olive oil
2 medium onions small diced, about 3 cups
2 jalapenos, stemmed and minced, optional
1 tablespoon salt, plus more for pasta cooking water
2 pounds extra lean ground beef
5 tablespoons Mexican chili powder
1 tablespoon Mexican oregano (I used regular - couldn't find Mexican)
2 tablespoons minced garlic
1 (28 ounce) can whole plum tomatoes, broken with your hands, with juices
2 cans kidney beans, drained
1 pound elbow macaroni
1 pound medium cheddar cheese
Sour cream for serving, if desired
Instructions:
Heat olive oil over medium-high heat in a 6-quart soup pot. Add onions, jalapenos (if desired), and 2 teaspoons of the salt and cook until soft, 2 minutes. Add ground beef, chili powder, oregano, and garlic and cook, breaking up any clumps of meat with a spoon, for 5 minutes. Add tomatoes, beans, and ½ cup of water, stir, and bring chili to a boil. Reduce heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste and add 1 more teaspoon salt, if needed.
Preheat oven to 400 degrees F.
While the chili is simmering, cook macaroni according to package directions in boiling salted water, drain in a colander, rinse under cool running water and set aside. Grate cheddar cheese and set aside.
Place a 9 x 13.5-inch or other 3-quart casserole dish on a baking sheet. Once chili has finished cooking, fold in the cooked macaroni and 1/3 of the cheddar cheese. Transfer chili-mac to the baking dish and top with remaining cheese. Bake until heated through and cheese is melted, about 10 minutes. Remove from oven and let cool 5 minutes before serving. Serve each portion garnished with a dollop of sour cream, if desired.
Yield: 6 to 8 servings
Emeril Lagasse Slap Yo' Mama Chili-Mac
Now this is a scrumptious casserole. It is super simple and, best of all, it's a huge pan of bowl-you-over goodness that will feed the entire family and then some! I served 9 people with this, no problem.
Prep time 10 minutes; Cook time 40 minutes; Total time 55 minutes
Ingredients:
2 teaspoons olive oil
2 medium onions small diced, about 3 cups
2 jalapenos, stemmed and minced, optional
1 tablespoon salt, plus more for pasta cooking water
2 pounds extra lean ground beef
5 tablespoons Mexican chili powder
1 tablespoon Mexican oregano (I used regular - couldn't find Mexican)
2 tablespoons minced garlic
1 (28 ounce) can whole plum tomatoes, broken with your hands, with juices
2 cans kidney beans, drained
1 pound elbow macaroni
1 pound medium cheddar cheese
Sour cream for serving, if desired
Instructions:
Heat olive oil over medium-high heat in a 6-quart soup pot. Add onions, jalapenos (if desired), and 2 teaspoons of the salt and cook until soft, 2 minutes. Add ground beef, chili powder, oregano, and garlic and cook, breaking up any clumps of meat with a spoon, for 5 minutes. Add tomatoes, beans, and ½ cup of water, stir, and bring chili to a boil. Reduce heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste and add 1 more teaspoon salt, if needed.
Preheat oven to 400 degrees F.
While the chili is simmering, cook macaroni according to package directions in boiling salted water, drain in a colander, rinse under cool running water and set aside. Grate cheddar cheese and set aside.
Place a 9 x 13.5-inch or other 3-quart casserole dish on a baking sheet. Once chili has finished cooking, fold in the cooked macaroni and 1/3 of the cheddar cheese. Transfer chili-mac to the baking dish and top with remaining cheese. Bake until heated through and cheese is melted, about 10 minutes. Remove from oven and let cool 5 minutes before serving. Serve each portion garnished with a dollop of sour cream, if desired.
Yield: 6 to 8 servings
