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Chili Mac, Mexican Style
June 19, 2013

Mkay, how do I tell you how I changed this.... not a lot but some... First, I couldn't find pablano peppers so I used pasilla peppers (are they the same? idk), in addition I had a red bell pepper that needed using so I blackened that on up too. I used whole grain pasta that was 13 oz. so I just used it all. To compensate for the extra pasta, I added a can of rotel and a can of undrained sweet corn (more veggies and color!!!). I skipped the added salt because my chorizo was plenty salty to do the trick. Since the recipe does not state when to add the chorizo again, I did it at the very end when the pasta was done. Topped it off with a small pinch of Mexican cheese blend and a small dollop of light sour cream. Pretty healthy if you make sure to drain that chorizo! Tasty too! My 8 year old came up to me and was like, "Mom that dinner was..." , didn't say anything more but puffed up his cheeks, motioned with his hands like his head was blowing up and made an exploding noise.... I said, "What was that? You mean mind blowing?" He said...."Oooohhhh Yeah!" LOL! Silly boy!

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