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Chili Mac Skillet Recipe

Chili Mac Skillet Recipe

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. YIELD:8 servings

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

  • 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.

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.