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Chili Mac Skillet

Chili Mac Skillet
Speedy stovetop preparation makes this flavorful zippy main dish a winner at my table.—Tracy Golder, Bloomsburg, Pennsylvania
8 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

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Chili Mac Skillet (continued)

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.
© Taste of Home 2013