Green Chile Mac and Cheese Stew

Oh my goodness. Just about every taste I love in one bowl. I could eat this green chile mac and cheese stew all day long.

Course Main

Cuisine American

Keyword stew

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 365kcal

1 pound Mexican chorizo
1 sweet onion diced
4 cups beef broth
1 10 ounce diced tomatoes with green chiles drained
1 16 ounce chili beans undrained
2 teaspoons chili powder
½ tablespoon dried red pepper flake or more
½ pound elbow macaroni
½ cup green chile sauce I made my own, but you can use jarred or canned, or leave it out
8 ounces Mexican Velveeta cheese cubed
Habanero Jack cheese shredded and cilantro, chopped, for garnish (optional)

Crumble the chorizo into a large pot over high heat.
Cook until done.
Add the onion.
Cook until tender, 5 minutes.
Stir in the beef broth, tomatoes, beans, chili powder, and pepper flake.
Bring to a boil.
Add pasta, stir and reduce to a simmer.
Simmer for 7-8 minutes or until the pasta is al dente (just slightly undercooked).
Add the green chile sauce and Velveeta.
Cook until the cheese is completely melted, stirring occasionally.
Serve garnished with Habanero Jack cheese and chopped fresh cilantro.

This stew has a nice spicy kick to it.