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Cheddar Melt Chili

Cheddar Melt Chili
  • Prep 5 min
  • Total 15 min
  • Servings 6
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.
July 27, 2010

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

  • 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.

  • Tip: 2-3 tsp (10-15 mL) chili powder can be substituted for Chili Seasoning Mix.

Nutrition Facts

Serving Size: 6
Calories
480
Total Fat
17g
Saturated Fat
7g
Trans Fat
1g
Cholesterol
65mg
Sodium
2080mg
86%
Total Carbs
53g
Dietary Fiber
7g
Sugars
12g
Protein
29g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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