Tuesday, May 26, 2015

Quick Chili Mac Skillet

This meal can easily be on the table in less than 30 minutes!

Perfect for busy moms and families. 

I loved the cheesey goodness and taste of this simple dish.

I slightly adapted a recipe I found on the side of a box of elbow macaroni. 

And it's fixed on top of the stove...no oven needed. 


QUICK CHILI MAC SKILLET

1/2 (1#) box elbow pasta 
1/2 - 1# lean ground beef 
1 medium onion, coarsely chopped
(or 3 - 4 Tb. dried minced onions)
1 - 2 tsp. chili powder
1 (14 ozs) can diced tomatoes, undrained
1 small can tomato paste
1/3 c. water (more as needed)
1 (15 ozs) can kidney or black beans, rinsed and drained
freshly ground salt & pepper to taste
1/2 c. shredded (2%) Mexican cheese blend

In medium pot, cook pasta according to pkg. directions.
Set aside to drain until ready to use. 

In same pot, brown ground beef and onion; stirring until no pink remains. Add chili powder, then tomatoes, tomato paste and water. Cook 2 - 3 minutes to blend flavors; add beans; heat through.  Season with salt & pepper. 

Remove pot from stove; toss pasta into beef mixture; stir.
Top with cheese just before serving. 

Linked to Full Plate Thursday
           Weekend Potluck


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