Name: Chili-Pasta Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 pound lean ground beef; ¾ cup chopped onion; 1 15-15.5 ounce can red kidney beans, black beans, or red beans, rinsed and drained; 1 14.5 ounce can diced tomatoes, undrained; 1 8 ounce can tomato sauce; ½ cup dried elbow macaroni (2 ounces); 1 4 ounce can diced green chile peppers, drained; 2 teaspoon chili powder; ½ teaspoon garlic salt; ½ cup shredded Monterey Jack or cheddar cheese (2 ounces)

Directions

Step 1

In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.

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Step 2

Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chile peppers, chili powder, and garlic salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.
Step 3

Makes 6 servings

Nutrition Facts

Per Serving:

289 calories; fat 11g; cholesterol 56mg; saturated fat 5g; carbohydrates 27g; mono fat 4g; poly fat 0g; insoluble fiber 5g; sugars 4g; protein 23g; vitamin a 340.1IU; vitamin c 15.9mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 28.2mcg; vitamin b12 0.9mcg; sodium 622mg; potassium 179mg; calcium 151.5mg; iron 3.2mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts