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Chili Mac Skillet Recipe

Chili Mac Skillet Recipe photo by Taste of Home

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Speedy stovetop preparation makes this flavorful zippy main dish a winner at my table.—Tracy Golder, Bloomsburg, Pennsylvania

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Chili Mac Skillet Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

1-1/4 cups uncooked elbow macaroni
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
2 tablespoons chili powder
1/2 to 1 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup shredded pepper Jack cheese

Directions

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer. Drain.
Stir in the tomatoes, beans, corn, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
Drain the macaroni and add to skillet; stir to coat. Sprinkle with cheese. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 266 calories, 8 g fat (4 g saturated fat), 34 mg cholesterol, 402 mg sodium, 31 g carbohydrate, 6 g fiber, 19 g protein.

Originally published as Chili Mac Skillet in Quick Cooking January/February 2002, p14

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Reviews for Chili Mac Skillet

Chili Mac Skillet

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Reviewed on Sep. 05, 2011 by PTuttle

I substituted a can of diced tomatoes with jalapenos for one of the cans of tomatoes and used a shredded mexican cheese blend. It was quite tasty. Next time I think I will substitute a can of ranch style pinto beans (in a chili flavored sauce) for the plain, canned beans. That should make it taste more like chili and less tomatoey

Reviewed on May. 16, 2010 by allaboutcookies86

With the description and the way it smelled while cooking it I was a bit disappointed with the flavor. I even added a lot more Chili powder and cumin. Then added garlic pepper and salt. The pepper jack cheese definitely saved it though if you add a lot of pepper jack cheese to it it works pretty good. It was fairly easy to make and had lots of leftovers. Next time I think it would be better if I put actual Chili seasoning in it.

Reviewed on Feb. 24, 2010 by jmrw2

We quite enjoyed this one :) I subsituted NN small diced tomato w/ onion, green pepper and garlic for the diced tomato, and used Jalapeno havarti instead of the pepper Jack cheese. Good! I will definitely be making this one again.