Description
These Beef Chili Mac Meal Prep Cups are your cozy, cheesy solution to busy nights and lunchbox blues. Think hearty ground beef, melty cheddar, and saucy noodles—all baked into muffin-sized portions that freeze like champs and reheat like magic. It’s nostalgic comfort food with grown-up practicality. Your future self says: thank you.
Ingredients
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1 lb ground beef (85/15)
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1 cup cooked elbow macaroni (al dente)
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1 small onion, diced
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2 garlic cloves, minced
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1 tbsp chili powder
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1 tsp ground cumin
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1 can (15 oz) diced tomatoes
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½ cup tomato sauce
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1 cup shredded cheddar (plus extra for topping)
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Salt & pepper
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Cooking spray
Instructions
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Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin generously.
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Sauté onion in a skillet over medium heat (5 mins), then add garlic for 30 seconds.
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Brown beef with chili powder, cumin, salt & pepper (6–8 mins). Drain fat if needed.
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Simmer tomatoes & sauce with beef for 10 mins.
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Stir in pasta and 1 cup cheddar. Let cool 5 mins.
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Scoop mixture into muffin cups. Top with extra cheese.
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Bake 15–18 mins until bubbly and golden.
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Cool 10 mins, loosen edges, then remove. Cool fully before freezing.
Notes
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Tex-Mex it: add corn, black beans, jalapeños
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Veggie swap: use lentils + sautéed peppers
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Gluten-free: use GF pasta + check sauces
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Freeze: flash-freeze cups before bagging
- Prep Time: 10 mins
- Cook Time: 28 mins
Nutrition
- Calories: 440kcal per serving
- Fat: 25g
- Carbohydrates: 28g
- Protein: 27g