Skillet Chili-Mac

Total Time
30mins
Prep
10 mins
Cook
20 mins

I made this for dinner & my family loved it. It was easy & fast. I made a few changes to this recipe but I listed the original recipe. We don't like spicy food so we dropped the green chiles. I also used mexican style canned tomatoes & Santa Fe style canned beans, undrained.

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Ingredients

Nutrition

Directions

  1. In a large skillet, cook meat & onion until meat is browned; drain fat.
  2. Stir in the rest of the ingredients except cheeses.
  3. Bring to a boil then reduce heat. Cover & simmer 20 mins., stirring often.
  4. Top with cheese. Cover & heat for 2 minutes or until cheese is melted.
Most Helpful

5 5

This is a dad-friendly meal and is easy to make. We swap beans for ones our family likes (red beans and pinto beans), but this will work with most anything along those lines.

5 5

This is a very good chili the whole family enjoyed on a chilly evening (well, as chilly as it gets in San Diego, which is never overly cool). I followed the ingredients and directions with just a couple of minor exceptions; I used a spicy Mexican 8 oz. can of tomato sauce and a can of diced fire roasted tomatoes with garlic. Since I used the spicier tomato sauce, I eliminated the cayenne pepper. We love spicy food and it certainly was with my small changes. Served with corn bread to round out a perfect meal. Thanks for sharing Chef Lil' Momma Jenn.

4 5

I used my precooked ground beef I had in the freezer which really help speed things up. Since both beans were to be drained, I just used a 30 oz can of dark red kidney beans. I also added more garlic and a little less cayenne pepper, as I have young children eating this. Made for Rejoice! It's "National Tomato Month" tag game! 2012