Throw Back Chili Mac and Simply Dressed Greens

Throw Back Chili Mac and Simply Dressed Greens 4.25/5 (12 votes)

I have vivid college memories of Hamburger Helper Chili Mac. I'd hit the store and decide between tuna helper, Alfredo, and the occasional Mexican variety. Each time a little let down with the results; but it beat the heck out of a PB&J! My cooking skills have improved a bit and this healthier version hit the spot! Super yummy and filled with fun memories! (Note: The vinaigrette makes a double batch to use again later in the week.)

Throw Back Chili Mac



  • 2 cloves garlic, minced or pressed
  • 1 cup onion, chopped
  • 3/4 pound ground beef
  • 5 cups beef stock
  • 14 ounces petite diced tomatoes
  • 14 ounces kidney beans, drained and rinsed
  • 2 1/2 teaspoons chili powder
  • 2 teaspoons cumin
  • 12 ounces elbow noodles
  • kosher salt and pepper, to taste
  • 3/4 cup cheddar cheese, shredded
  • 2 tablespoons fresh parsley, minced


  1. Brown beef with onion and garlic in a pot over medium high heat.
  2. Drain excess grease and return to the pot.
  3. Add stock, tomatoes, beans, chili powder and cumin; and bring to a boil.
  4. Add elbow noodles, reduce to a low boil, cover, and cook for about 12 minutes or until noodles are cooked.
  5. Season with salt and pepper to taste.
  6. Ladle into soup bowls and garnish with cheese and parsley.

Nutritional Information

Serving Size 658g Calories 620 Fat 13 Sat Fat 6 Sodium 1165 Carbs 88 Sugars 6 Fiber 19 Protein 40.

Simply Dressed Greens



  • 3 cups baby mixed greens
  • Vinaigrette (makes a double batch)
  • 1/2 lemon, juiced, about 2T
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1/4 cup olive oil


  1. Combine vinaigrette ingredients with a whisk or shake in a lidded container.
  2. Drizzle a bit on the greens and toss to lightly coat.

Nutritional Information

Serving Size 45 Calories 73 Fat 7 Sat Fat 1 Sodium 88 Carbs 2 Sugars 1 Fiber 1 Protein 1.


KID NOTE: The kids loved the Chili Mac. They are not big salad eaters, so I served a few carrot sticks.

VEGETARIAN TIP: Replace the beef with chopped mushrooms. Use vegetable stock instead of beef stock.

GLUTEN MODIFICATIONS: Use gluten free pasta or replace the pasta with 14 oz navy beans.


  1. Creechkostelny says:

    Delicious and super easy weeknight meal! Husband loved it!

  2. LeAnn says:

    Great. I put some Velveeta in it and the kids loved it too.

  3. Kristie says:

    My family loved this – I made it with ground venison!

  4. Leigh says:

    I made it with turkey, and it was very good. I did use more cheese than the recipe called for.

  5. SDJeannieZ3 says:

    This was good. The kids liked it better than the adults, but there were no left-overs!

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