One of the things I enjoy most about cooking and baking is taking a recipe and “making it my own.” And that’s exactly what I was asked to do with a few recipes from Ragù! It was fun creating this “New Tra-Dish” Fiesta Chili Mac using Ragù® Old World Style® Traditional Pasta Sauce. Each jar of this pasta sauce is made with 11 juicy tomatoes, making it Ragù’s richest, thickest recipe.

I decided to put my own spin on Ragù’s Family Favorite Chili Mac, making a Fiesta-flavored version of it, adding in some onion and green bell pepper to the ground beef when it was almost done cooking. Then I mixed some cheddar cheese in with the meat mixture, pasta sauce, and macaroni to make it nice and cheesy. And of course you need Fiesta toppings, so I used a little more cheese, sour cream, green onion, and tomato to top this dish. I also used chopped fresh cilantro as a garnish, which is optional. Chopped or sliced black olives would be another great topping, also optional.

This turned out to be a very yummy and filling dish! It’s very cheesy, with lots of rich tomato taste from the Ragù pasta sauce. I really liked the addition of the extra veggies and toppings, too. If you like these Fiesta flavors, then I’m sure you and your family will really enjoy this!

~~~~~~~~~~~~~~~~~~~~

FIESTA CHILI MAC by NancyC, adapted from Ragù’s Family Favorite Chili Mac

Makes 6 to 8 servings in a 9″ deep dish microwave-safe pie plate (or you can use an 8×8″ or 9×9″ square microwave-safe baking dish)

• 1 lb. lean ground beef
• 1 small yellow onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 1 jar (1 lb. 8 oz.) Ragù® Old World Style® Traditional Pasta Sauce
• 1 1/2 Tablespoons chili powder
• 8 ounces elbow macaroni, cooked and drained
• 2 cups (8 ounces) shredded sharp cheddar cheese, divided
• 1/3 cup sour cream, plus a dollop for the top
• 2 green onion stems, finely chopped
• 1/3 cup chopped tomato
• Optional: 2 to 3 Tablespoons finely chopped fresh cilantro, 2 Tablespoons chopped or sliced black olives

Grease or spray a 9″ deep dish microwave-safe pie plate (or similar-sized microwave-safe baking dish, like a square 8 x 8″ or 9 x 9″ dish); set aside. Note: It helps if you have all your veggies chopped before you begin cooking! You can cook your macaroni beforehand too, or  cook it while your ground beef is cooking.

Cook ground beef in a large nonstick skillet over medium-high heat, stirring occasionally, until almost done. Add chopped onion and green bell pepper and cook a few minutes longer until they are slightly tender and ground beef is done.

Stir in pasta sauce and chili powder. Bring to a boil over high heat. Reduce heat to low, cover skillet, and simmer 10 minutes.

Stir in cooked macaroni , blending ingredients well, then add in 1 cup of the shredded cheddar cheese, blending cheese evenly into the mixture.

Spoon this mixture into your greased 9″ deep dish pie plate (or similar-size baking dish), mounding up mixture toward the center (if you use an 8 x 8″ or 9 x 9″ baking dish, the mixture will be more level). Sprinkle another 1/2 cup of cheddar cheese evenly over the mixture (leave the other 1/2 cup cheese for the garnish).

Microwave on HIGH for 1 1/2 to 2 minutes, until the cheese on top is thoroughly melted.

Remove from microwave and top center area of pie with the remaining 1/2 cup cheddar cheese, 1/3 cup sour cream, chopped green onion, chopped cilantro (optional), chopped tomato, and chopped or sliced olives (optional). Add an extra dollop of sour cream in the center, then serve. Note: You’ll want to add your toppings quickly so you can serve this dish while it’s nice and hot!

~~~~~~~~~~~~~~~~~~~~

When serving, if you’ve used a pie plate, you can cut “slices” as if you were cutting a pie; If you make this in a square baking dish, you can cut into squares and serve or just spoon out with a large serving spoon.

Sharing at Weekend Potluck, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Creative Crafts, Homestead Blog Hop, LouLou Girls, Inspire Me Monday, Happiness is Homemade.