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“Perfect for that person who can't be bothered to use more then the microwave, but doesn't want to eat yet another frozen entree. Or you can make the effort and use the stove top, both work. Easy to make, and the surprise is Vegetables, so you get something healthy snuck in too. My dad likes to make this and I can honestly say you don't taste the icky green stuff.”
READY IN:
25mins
SERVES:
2-3
YIELD:
2-3 plate fulls
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) can chili (my family uses Hormel)
  • 16 ounces noodles, which is about a small package (Macaroni, Rotini, Egg Noodles, etc.)
  • 8 ounces vegetables, of your choice (My dad uses green beans from a can or peas from the freezer aisle)
  • 2 cups cheese, of your choice (we use either colby jack or the storebrand labeled "Mexican")
  • water to cook the noodles

Directions

  1. Put noodles into cooking pot or Microwave-safe bowl (my dad uses a big glass bowl) and cover with water.
  2. Place into microwave and cook for 15min on high, or until noodles are tender (or water is boiling). If on stove top, cook noodles on a medium-high heat until tender or water boils.
  3. Strain pasta.
  4. Stir in Chili and Veggies until throughoughly mixed.
  5. Cook as directed on can of chili (about 3min on High).
  6. Add cheese on top and heat until melted (about 1min on High).
  7. Scoop out and enjoy!

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