Recipe

Quick Ground Beef Chili Mac

A one-pot, 30-ish minute ground beef dinner with cozy pasta, a chili-spiced tomato sauce, and melty cheese. Big flavor, minimal dishes, very weeknight-friendly.

By Matt Campbell

•

4.8

A real photograph of a cast iron skillet filled with cheesy chili mac made with ground beef, topped with chopped green onions on a wooden counter

Jump to Recipe

Ground beef is the weeknight MVP for a reason. It is affordable, forgiving, and basically begging to be turned into something that tastes like you tried harder than you did. When you need dinner fast, you want recipes that hit three things at once: quick cook time, big flavor, and ingredients you can actually find.

This recipe is my go-to answer when the day has been long and everyone is hungry right now. It is a one-pot chili mac situation, meaning: beefy, saucy, a little smoky, and finished with a cheese pull that buys you instant peace at the table.

And if you came here searching “best ground beef recipes for quick meals,” consider this your anchor recipe. Once you learn the flow, you can remix it a dozen ways with whatever you have.

A real photograph of ground beef browning in a skillet with diced onion and minced garlic, steam rising

Why It Works

One pot, low drama: Pasta cooks right in the sauce, so you skip the extra boiling step and the extra pot.
Fast flavor build: Tomato paste and chili spices bloom in the fat from the beef, which is the quickest way to make it taste slow-simmered.
Customizable heat: Keep it mild for kids or crank it up with cayenne, hot sauce, or pepper jack.
Great texture: You get saucy pasta, browned beef, and crisp edges around the pan if you let it sit for a minute before serving.

Pairs Well With

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days. Cool leftovers quickly before refrigerating. Chili mac thickens as it sits, which is not a problem, it is just tomorrow’s lunch getting cozy.

Freezer: Freeze in portion containers for up to 2 months. Thaw overnight in the fridge for best texture.

Reheating (best method): Warm in a skillet over medium-low with a splash of water, broth, or milk. Stir gently until saucy again, then add a small handful of cheese at the end.

Microwave tip: Cover and reheat in 45-second bursts, stirring between. Add a splash of liquid before you start to prevent dry edges.

Common Questions

Can I use a different pasta shape?

Yes. Elbows are classic, but shells, rotini, or small penne work great. Keep the cook time flexible and add a splash of broth if the pan looks dry before the pasta is tender.

What is the best ground beef for quick meals?

For most weeknight recipes, 85/15 is my go-to: enough fat for flavor, not so much that you are constantly draining. If you use 90/10, add a drizzle of oil before blooming the spices so they do not taste flat.

How do I keep it from getting greasy?

If your beef renders a lot of fat, spoon off all but about 1 tablespoon before adding the tomato paste and spices. You want some fat for flavor, just not a puddle.

Can I make this ahead?

Absolutely. Make it fully, then cool it quickly and refrigerate. Reheat with a splash of liquid. For the best texture, add the final cheese during reheat so it tastes freshly melty.

How can I add more vegetables without making it complicated?

Stir in 1 cup frozen corn, 1 cup frozen riced cauliflower, or 1 diced bell pepper with the onions. You can also fold in a few handfuls of spinach at the end until wilted.

Why is my cheese a little grainy?

For the smoothest melt, shred cheese from a block. Pre-shredded cheese works, but the anti-caking coating can make sauces a bit grainy. Also, add cheese off the heat so it melts gently.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet or Dutch oven with lid (a 12-inch deep skillet is ideal)
Wooden spoon or spatula
Measuring cups and spoons
Box grater (if shredding cheese)
Can opener

I started making versions of chili mac when I was chasing “restaurant comfort food” at home but did not have restaurant time. The first batch was a little too spicy and the pasta was a little too soft, which is a very honest way to learn. Now I bloom the spices in tomato paste for a minute, keep the simmer gentle, and finish with cheese off-heat so it melts instead of clumping. It is the kind of meal that makes the kitchen smell like you have your life together, even if you are cooking in yesterday’s hoodie.