Chili Mac Skillet

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A Better Homes and Gardens classic. This super easy meal is not only cheap but nutritious and delicious too. My two toddlers love this meal. It can easily be doubled for lunch tomorrow. Now my toddlers can’t handle spicy stuff (they cry and scratch their tongue poor things) but feel free to replace the green chilies with jalapeno, poblano or chipotle peppers for some real depth and heat. I have added a few more flavors here to give this dish some extra flavor.

1 lb ground beef
3/4 cup chopped onions
1-15oz can red kidney beans, rinsed and drained
1-8oz can tomato sauce
1- 15 oz can diced tomatoes
1/2 cup elbow macaroni or other small pasta
1/4 cup tomato juice or water
1- 4oz can diced green chilies, drained
3 tsp chili powder
1 tsp cumin
1/2 tsp garlic salt
1/2 cup shredded Monterey Jack or Cheddar Cheese

In a large skillet cook meat and onions till meat is brown and onions are tender. Drain fat.
Stir in remaining ingredients except cheese. Bring to boil, reduce heat and cover. Simmer covered until macaroni is tender, about 20 minutes, stir often. Sprinkle Cheese on top. Cover and heat 2 more minutes until cheese melts. Makes 6 servings.


Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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