Chili-Mac Skillet Recipe

Name: Chili-Mac Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. ground beef; 1/2 c. chopped onions; 1 (15 1/2 oz.) can red kidney beans, drained; 1 (8 oz.) can tomato sauce; 1 (14 1/2 oz.) can diced tomatoes; 1/2 c. elbow macaroni; 1/2 c. chopped green pepper; 1/4 c. water; 1 Tbsp. chili powder; 1/2 tsp. garlic salt; 1/3 c. shredded Cheddar cheese or 1/4 c. Monterey Jack cheese

Servings: persons

8 oz. ground beef
1/2 c. chopped onions
1 (15 1/2 oz.) can red kidney beans, drained
1 (8 oz.) can tomato sauce
1 (14 1/2 oz.) can diced tomatoes
1/2 c. elbow macaroni
1/2 c. chopped green pepper
1/4 c. water
1 Tbsp. chili powder
1/2 tsp. garlic salt
1/3 c. shredded Cheddar cheese or 1/4 c. Monterey Jack cheese

1
In large skillet, brown meat with onions.
2
Drain off fat.
3
Stir in kidney beans, tomato sauce, undrained tomatoes, uncooked macaroni, green pepper, water, chili powder and garlic salt.
4
Bring to boil; reduce heat.
5
Cover and simmer for 20 minutes, stirring often.
6
Remove skillet from heat.
7
Sprinkle meat mixture with Monterey Jack or Cheddar cheese (both can be used).
8
Cover and let stand for 2 minutes or until cheese melts.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 oz. ground beef, 1/2 c. chopped onions, 1 (15 1/2 oz.) can red kidney beans, drained, 1 (8 oz.) can tomato sauce, and more.

Yes, Chili-Mac Skillet falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili-Mac Skillet

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