| Fast Prep
quick chili-pasta skillet
prep: 15 minutes | cook: 20 minutes | stand: 2 minutes | MAKES: 6 servings (1¾ cups each)
- 1 lb. lean ground beef
- ¾ cup chopped onion
- 1 15-oz. can red kidney beans, black beans, 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 chiles, 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, about 20 minutes or until macaroni is tender but still firm, stirring frequently. Remove skillet from heat.
3. Sprinkle meat mixture with cheese. Cover and let stand 2 minutes or until cheese melts.
PER SERVING: 289 cal., 11 g fat (5 g sat. fat), 56 mg chol., 622 mg sodium, 27 g carb., 5 g fiber, 4 g sugars, 23 g pro.
