CHILI MAC SKILLET

By Nana_CAM

Ingredients

• 1 1/4 cups uncooked elbow macaroni
• 1 pound ground beef
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 2 cans (14 1/2 ounces each) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 package (10 ounces) frozen corn, thawed
• 2 tablespoons chili powder
• 1/2 to 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 cup shredded pepper jack cheese

Details

Servings 8

Preparation

Step 1

1. Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the beef, onion, green pepper, and garlic over medium heat until meat is no longer pink and vegetables are tender, drain.

2. Stir in the tomatoes, beans, corn, chili powder, salt and cumin. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until heated through.

3. Drain the macaroni and add to skillet, stir to coat.
Sprinkle with cheese.