Fiesta Chili Mac


  • 1   medium onion, chopped
  • 1 lb. (450 g) 90% lean ground beef
  • 1 tsp (5 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • ½ tsp (2 mL) salt
  • 8 oz. (250g) uncooked penne pasta
  • 1 can (14.5 oz./411 g) beef broth
  • 1½ cups (375 mL) chunky salsa
  • 1   medium green bell pepper, diced
  • 1 cup (250 mL) frozen corn, thawed
  • 4 oz. (125 g) cheddar cheese, grated (1 cup/250 mL), divided


  1. Combine the onion, beef, chili powder, cumin, and salt in the Deep Covered Baker and mix well. Microwave, covered for 7-9 minutes, or until the beef is no longer pink, breaking into crumbles halfway through with the Mix ‘N Chop®. Add the pasta, broth, and salsa to the beef mixture; mix well. Cover and microwave 10 minutes.
  2. Add the bell pepper and corn to the baker and mix well. Microwave, covered, for 7-9 minutes, or until the pasta is tender. Stir in ¾ cup (75 mL) of the cheese. Sprinkle with the remaining cheese. Cover and let stand for 5 minutes before serving.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 4010, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 70 mg, Carbohydrate 401 g, Protein 278 g, Sodium 1130 mg, Sugars 6 g (includes 0 g added sugar), Fiber 4 g

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" (30-cm) Skillet. Cook and stir over medium-high heat for 3-5 minutes or until the beef is no longer pink. Add the pasta, broth and salsa; mix well. Cover and bring to a simmer. Reduce the heat to medium and cook for 10 minutes. Stir in the bell pepper and corn. Cover and simmer 6-8 minutes, or until pasta is tender. Remove from heat and finish as the recipe directs.

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