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