Cheddar Melt Chili

Prep 5 min
Total 15 min
Servings 6

Pinterest

2
Print

10
Save

0
Email

0

What could be better than a bowl of warm, hearty chili on a cold night? Hamburger Helper* and Old El Paso* team up to create this zesty chili with pasta. ...MORE + LESS -

Ingredients

1 lb (500 g) lean ground beef, chicken or pork

1 pkg (218 g) Hamburger Helper* Cheddar Cheese Melt

3 cups (750 mL) hot water

1 cup (250 mL) Old El Paso* Thick N' Chunky Salsa

1 can (19 oz/540 mL) kidney beans, rinsed and drained

1/2 cup (125 mL) milk

1/2 -1 pkg (35 g) Old El Paso* Chili Seasoning Mix

1/2 cup (125 mL) milk

Steps

Hide Images

1

Brown beef in a large, deep skillet over medium-high heat, stirring occasionally. Drain.
2

Stir in pasta, sauce mix, water, salsa, beans, 1/2 cup (125 mL) milk, and chili seasoning mix.
3

Bring to a boil, reduce heat to low, cover, and cook 10-12 minutes until pasta is tender. Stir occasionally.
4

Meanwhile, stir 1/2 cup (125 mL) milk and topping mix in small bowl; set aside. Remove chili from heat.
5

Pour cheese topping over chili or spoon over each serving.