Beef, Main Dishes

Chili-mac Skillet

  • 1 pounds Ground beef
  • 3/4 cups Onions, chopped
  • 1-151/2 oz cans Red kidney beans, drained
  • 1-8 oz cans Tomato sauce
  • 1-7 1/2 oz cans Tomatoes,cut up
  • 1/2 cups Elbow Macaroni
  • 1-4 oz cans Diced green chili peppers, drained
  • 2 teaspoons Chili powder
  • 1/2 teaspoons Garlic salt
  • 1/2 cups Cheddar cheese, mild, shredded

    • In a large skillet cook meat and onion till meat is brown. Drain fat. Stir in beans, tomato sauce, undrained tomatoes, uncooked pasta, green chilies, chili powder, garlic salt, and 1/4 cup water. Bring to boiling; reduce heat. Cover; simmer 20 minutes stirring often. Top with cheese. Cover; heat 2 minutes or till cheese melts.

    6 Servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Vanessa Myers of Fort Worth, TX. 

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