Chili Macaroni

15 Min.
35 Min.
8
Ingredients
1
package Shore Lunch® Tortilla Soup
1 package Shore Lunch® Tortilla Soup
1
pound lean ground beef
1 pound lean ground beef
½
pound ground sausage, mild or hot
½ pound ground sausage, mild or hot
1
cup diced yellow onion
1 cup diced yellow onion
1
tablespoon minced garlic
1 tablespoon minced garlic
2
tablespoons chili powder
2 tablespoons chili powder
1
teaspoon cumin
1 teaspoon cumin
1
(15 ounce) can diced tomatoes
1 (15 ounce) can diced tomatoes
1
(4 ounce) can diced green chilies
1 (4 ounce) can diced green chilies
1
(16 ounce) can Bush’s® Dark Red Kidney Beans, drained and rinsed
1 (16 ounce) can Bush’s® Dark Red Kidney Beans, drained and rinsed
1
cup dried pasta shells
1 cup dried pasta shells
2
cups water
2 cups water
Directions

  1. Add the ground beef and ground sausage to a large stockpot over medium high heat. Use a wooden spoon to break up the meat. Cook for 5-7 minutes, stirring occasionally.
  2. Add the onions and cook for 3-5 minutes more. Add the garlic and cook for 1 minute more.
  3. Add the soup and stir to combine. Add the chili powder, cumin, tomatoes, green chilies, and kidney beans to the pan. Stir to combine.
  4. Add the pasta shells and water to the pan and stir. Bring the water to a boil, turn the heat down to a simmer and cook for 20 minutes with the lid on stirring occasionally until the pasta is al dente.
  5. Remove the pan from the heat and serve with your favorite chili toppings.
Stir in 1 cup of shredded Colby Jack cheese after the noodles are cooked for a cheesy chili mac.