Indulge in an easy weeknight delight with our Vegetarian Southwestern Chili Mac ‘N’ Cheese. This savory twist combines HORMEL® Chili Vegetarian with Beans, taco seasoning, and cheddar cheese for a flavorful and comforting meal in minutes.
Ingredients
| 1 | (16-ounce) box cavatappi pasta, cooked and drained |
| 1 | tablespoon olive oil |
| 1 | green bell pepper, chopped |
| 1 | red bell pepper, chopped |
| 1 | white onion, chopped |
| 1 | (8.75-ounce) can corn, drained |
| 1 | (15-ounce) cans HORMEL® Chili Vegetarian with Beans |
| ½ | (1.25-ounce) packet taco seasoning |
| ½ | teaspoon cumin |
| ½ | cup heavy cream |
| 1½ | cups shredded cheddar cheese, divided |
Directions
Heat often to 375°F. Lightly spray 9×13-inch baking dish with non-stick cooking spray.
In large skillet over medium heat, heat oil. Add onion and peppers. Cook 3 to 4 minutes or until onion is translucent. Add corn, chili, taco seasoning and cumin. Cook 5 minutes or until heated through. Stir in cream and 1 cup cheese. Transfer mixture to prepared dish.
Bake 30 to 35 minutes or until bubbly. Top with remaining cheese. Bake 5 minutes or until melted.