Skillet Chili-Mac

Chef Lil' Momma Jenn's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 453.59 g lean ground beef
• 1 medium onion, diced
• 425.24 g can red chili beans, drained
• 425.24 g can kidney beans, drained
• 226.79 g can tomato sauce
• 396.89 g can tomatoes, diced
• 236.59 ml elbow macaroni
• 113.39 g can diced green chilies
• 9.85 ml chili powder
• 1.23 ml garlic salt
• 4.92 ml cayenne pepper
• 118.29 ml cheddar cheese, shredded
• 59.14 ml monterey jack cheese or 59.14 ml mozzarella cheese, shredded
• 118.29 ml water

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.

Reviews

[Tinks599]

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.

[Charlotte J]

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

[galponetta]

I made this as a side dish so I used 1/2 pound ground beef and 1 can of beans. It was quick and easy. I usually don't put green chilis in red chile, and found it was a great idea. I did find it was a bit bland as written, so I increased the garlic and the chile powder and added some oregano.