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Chili Mac Skillet Recipe
Chili Mac Skillet Recipe photo by Taste of Home

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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1-1/4 cups uncooked elbow macaroni
  • 1 pound ground turkey or 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

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.

Directions

  1. 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.
  2. 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.
  3. Drain the macaroni and add to skillet; stir to coat. Sprinkle with cheese. Yield: 8 servings.
Originally published as Chili Mac Skillet in Quick Cooking January/February 2002, p14

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.

Reviews for Chili Mac Skillet

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Feb. 24, 2014

Oh dear, my hubby didn't like it. I substituted tomato sauce, & taco seasoning; omitted the green pepper & the cumin. It was a flop.

MY REVIEW
Reviewed Dec. 6, 2013

I made this as directed with one exception- due to the comments below, I decided to add a packet of taco seasoning instead of the plain chili powder. This makes a ton of food. I used the biggest skillet I had, and there was no room for the macaroni, so I took out my biggest mixing bowl and stirred it together in there. After tasting it, I decided to make another addition- a condensed can of nacho cheese soup. It kind of pulled the sauce together and added a nice subtle cheese flavor. I topped with a little grated pepper jack, and it was pretty good. If you're looking for something that feeds a crowd, this will certainly do it.

MY REVIEW
Reviewed Sep. 5, 2011

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

MY REVIEW
Reviewed May. 16, 2010

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.

MY REVIEW
Reviewed Feb. 24, 2010

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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