QUICK CHILI-PASTA SKILLET

THIS KID-FRIENDLY DINNER IS PERFECT FOR A BUSY WEEKNIGHT. IF YOU DON’T HAVE ELBOW MACARONI IN YOUR CUPBOARD, ANOTHER SHAPE OF PASTA—SUCH AS SHELLS, BOW TIES, OR WAGON WHEELS—WILL WORK JUST AS WELL.

PREP 15 minutes

COOK 20 minutes

STAND 2 minutes

• 1 lb. lean ground beef
• ¾ cup chopped onion
• 1 15-oz. can red kidney, black, or red beans, rinsed and drained
• 1 14.5-oz. can diced tomatoes, undrained
• 1 8-oz. can tomato sauce
• ½ cup dried elbow macaroni
• 1 4-oz. can diced green chile peppers, drained
• 2 to 3 tsp. chili powder
• ½ tsp. garlic salt
• ½ cup shredded Monterey Jack or cheddar cheese (2 oz.)

1. In a large skillet cook ground beef and onion over medium-high heat until meat is browned. Drain off fat.

2. Stir in the next seven ingredients (through garlic salt). Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until macaroni is tender but still firm, stirring frequently. Remove from heat.

3. Sprinkle chili-pasta with cheese. Cover and let stand 2 minutes or until cheese is melted. MAKES 6 SERVINGS.

PER SERVING 289 cal., 11 g fat (5 g sat. fat), 56 mg chol., 622 mg sodium, 27 g carb., 5 g fiber, 23 g pro.