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Chili Mac Skillet Recipe

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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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8 Servings
Prep/Total Time: 15 min.

Ingredients

1-1/4 cups uncooked elbow macaroni
1 pound ground beef
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, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; 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.

Nutrition 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.

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

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