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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


  • 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


  • 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 cup: 266 calories, 8g fat (4g saturated fat), 34mg cholesterol, 402mg sodium, 31g carbohydrate (5g sugars, 6g fiber), 19g protein.

Reviews for Chili Mac Skillet

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mother of 3 User ID: 1726536 83326
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."

acooley User ID: 245858 58228
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."

PTuttle User ID: 3628184 34507
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"

allaboutcookies86 User ID: 4740624 75480
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."

jmrw2 User ID: 4390381 34505
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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