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Chili Mac Skillet

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

Speedy stovetop preparation makes this flavorful zippy main dish a winner at my table.—Tracy Golder, Bloomsburg, Pennsylvania

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.

Nutrition Facts

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

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