Chili Mac-Daddy

Written by admin on June 4, 2008 – 3:03 pm -

So I’ve told you before that one of THE most annoying things to me is having to wait for water to boil! I always have these super quick meals, and half the time I’m stuck waiting for the stupid water to boil! That is why I absolutely LOVE this recipe…it’s super easy…no cutting, washing…and the best part is, you don’t even have to cook the noodles first!! Gotta love that.

I got this recipe years ago in my Better Homes and Gardens cookbook that my aunt & uncle gave me for my high school graduation, and I make it all the time now! The onions make it a lot sweeter than you’d expect.

Chili-Mac Skillet

1 lb ground beef
3/4 c. chopped onions (about 1½ medium)
1 (15 oz) can red kidney beans, rinsed & drained
1 (4 oz.) can diced green chili peppers, drained
1 (8 oz.) can tomato sauce
1 (8 oz) can tomatoes, cut up
1/4 c. water
1/2 c. elbow macaroni (uncooked)*
2-3 tsp. chili powder
1/2 tsp. garlic salt
1/2 c. shredded Monterey Jack or cheddar cheese

In a large skilled cook meat and onions till meat is brown and onions are tender. Drain off fat.
Stir in remaining ingredients (except cheese). Bring to boil.
Reduce heat; simmer, covered, about 20 minutes or till macaroni is tender, stirring often.
Sprinkle with cheese. Cover and heat about 2 minutes more or till cheese is melted.

Recommendations:

Macaroni: I tried this the other day with whole wheat pasta the other day (instead of white like usual), and it tasted exactly the same as usual. So I’d recommend using whole wheat elbow macaroni, because why not get the added health benefits??

Bookmark to: