Wednesday, March 21, 2012

Chili-Mac Skillet

I made this the other night when I had no plan for dinner. Fortunately, it uses pantry staples so I had everything on hand to pull it together (except the cheese). Sweet Pea said it was really good and asked when the last time we had it was; it's been a while. This is another one from my plaid cookbook. This would be good served with cornbread or muffins.

Chili-Mac Skillet
serves 6

1 lb ground beef
3/4 c chopped onion
1 15.5 oz can red kidney beans, drained
1 8 oz can tomato sauce
1 14.5 oz can diced tomatoes
1/2 c elbow macaroni (uncooked)
1 4 oz can diced green chili peppers, drained
2-3 tsp chili powder
1/2 tsp garlic salt
1/2 c shredded Monterey Jack or cheddar cheese

In a large skillet cook meat and onion until meat is brown. Drain fat. Stir in beans, tomato sauce, undrained tomatoes, uncooked pasta, green chilies, chili powder, garlic salt, and 1/4 c water. Bring to boiling; reduce heat. Cover and simmer 10 minutes, stirring often. Top with cheese. Cover and heat 2 minutes or until cheese melts.

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