Fiesta Chili Mac


  • 1 medium onion
  • 1 lb 90% lean ground beef
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 8 oz (125g) uncooked penne pasta
  • 1 can (14.5 oz) beef broth
  • 1 1/2 cups chunky salsa
  • 1 medium green bell pepper
  • 1 cups frozen corn, thawed
  • 1 cup (4 oz) shredded cheddar cheese, divided


  1. Coarsely chop onion using Food Chopper. In Deep Covered Baker, combine onion, beef, chili powder, cumin and salt; mix well. Microwave, covered, on HIGH 7-9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Add pasta, broth and salsa to beef mixture; mix well. Cover; microwave on HIGH 10 minutes.

  2. Meanwhile, dice bell pepper using Chef’s Knife. Add bell pepper and corn to baker; mix well. Microwave, covered, on HIGH 7-9 minutes or until pasta is tender. Stir in ¾ cup of the cheese. Sprinkle with remaining cheese; cover and let stand 5 minutes.


  • 6  servings

Nutrients per serving:

Calories 410, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 70 mg, Carbohydrate 41 g, Protein 28 g, Sodium 1130 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

 3 starch, 3 low-fat meat (3 carb)

Cook's Tips:

You can easily adjust the heat of this dish by using a hotter salsa.

To cook on the stovetop, combine chopped onion, beef and spices in (12-in.) Skillet. Cook and stir over medium-high heat 3-5 minutes or until beef is no longer pink. Add pasta, broth and salsa; mix well. Cover; bring to a simmer. Reduce heat to medium and cook 10 minutes. Stir in diced bell pepper and corn; cover and simmer 6-8 minutes or until pasta is tender. Remove from heat; proceed as recipe directs.

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