Ingredients
Scale
- ½ Bag Mrs. Miller’s Southwest Chili-Jalapeno Noodles
- 1 TBS Oil
- 1 lb Ground beef
- 1 Green Bell Pepper
- 1 Cup Onion, finely chopped
- 3 Cloves Garlic, finely minced
- 1 Can Pinto Beans
- 2 Cans Kidney Beans
- 1 (14.5 oz) Can Diced Tomatoes
- 1 (16 oz) Can Tomato Sauce
- 1 (1.25 oz) Packet Chili Seasoning (or make your own see below)
- 1 1/3 Cup Whole Milk
- 2 Cups Cheddar Cheese, Shredded
Homemade Chili Seasoning
- 1 TBS Chili Powder
- 1 tsp Ground Cumin
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Salt
- 1/4 tsp Black Pepper
Other Topping Suggestions
- Extra Cheese
- Sour Cream
- Green Onions
- Jalapeños
- Salsa
- Avocado
Instructions
- Cook beef in a non stick skillet over medium heat with a little bit of water until fully cooked and no pink.
- Remove from heat and drain fat/grease.
- Heat oil in a large nonstick pot over medium-high heat. Cook green peppers, and onion about 5 minutes until onion translucent. Add garlic and cook for 1 more minute.
- Add cooked meat, beans, tomatoes, tomato sauce, chili seasoning, milk, half the cheddar cheese, and noodles.*
- Mix, cover and cook for about 10 minutes over medium heat.
- Then, uncover and cook for another 6-10 minutes.
- Top off with the remaining cheddar cheese. Mix.
- Garnish with roughly chopped fresh parsley and enjoy.
- Prep Time: 5 Minutes
- Cook Time: 5 Minutes