Chili Mac and Cheese Prep Bowls

Tastes delicious? Check.

Easy to make? Check.

Budget friendly? Check.

Ready in 30 minutes? Check.

Helps you hit ALL your macro goals? Check.

Lunch or dinner ready for the whole week? Checkity CHECK!

This recipe is suuuuuper easy to customize! Would you rather have kidney beans than black beans? Done. Ground turkey or chicken or beef? Go for it. Chili spices vs taco seasoning? Totally works. Want more of a hamburger-feel? Substitute BBQ seasoning and mix in pickles. I LOVE having the freedom to update a recipe however I want!

Ingredients

• 10oz Banza Chickpea Pasta

• 1lb Ground Turkey or Chicken

• 1 can Black Beans, drained

• 1 can Hatch Green Chiles

• 1 can Petite Diced Tomatoes

• Taco Seasoning

• Fat Free Cream Cheese

• Fat Free Shredded Mozzarella Cheese

• Salt/Pepper/Onion Powder/Garlic Powder (to taste)

Let’s Cook!

1. Preheat oven to 350 degrees.

2. Separate the Banza pasta into 5 oven-safe glass bowls. Top each bowl with 1/2 cup of boiling water and let sit.

3. While the pasta is “cooking” in the boiling water, sauté the ground turkey/chicken, adding your preferred seasonings (salt/pepper/onion powder/garlic powder/etc.).

4. Once the meat is cooked through, it’s time to assemble the bowls. Mix 1oz green chiles, 1tbls taco seasoning, 2tbls black beans, and 2tbls petite diced tomatoes into bowls and stir. Once combined, stir in 1oz softened cream cheese into each bowl.

5. Place bowls onto a sheet pan and bake for 30 minutes.

6. When done, stir in 1/4 cup shredded cheddar.

These bowls can be stored in the fridge for 3-5 days. Your lunches all next week? Done!