Chili Mac and Cheese
What could be better than combining two favorites, Chili and Mac and Cheese? This one-skillet mac and cheese gets kicked up with salsa, ground beef, corn and chili powder. The pasta cooks with the beef and salsa mixture, so cleanup is easy.
Ingredients
1 pound ground beef
1 tablespoon chili powder
1 jar (16 ounces) Pace® Chunky Salsa
2.75 cups water
1 cup frozen whole kernel corn
8 ounces uncooked elbow macaroni (about 1 3/4 cups)
1.5 cups shredded Cheddar cheese
1 tablespoon chili powder
1 jar (16 ounces) Pace® Chunky Salsa
2.75 cups water
1 cup frozen whole kernel corn
8 ounces uncooked elbow macaroni (about 1 3/4 cups)
1.5 cups shredded Cheddar cheese
Instructions
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the chili powder and cook for 1 minute.
Stir the salsa, water, corn and uncooked macaroni in the skillet and heat to a boil. Cook for 8 minutes or until the macaroni is tender, stirring occasionally.
Reduce the heat to medium. Stir in 1 1/4 cups cheese and cook until the cheese is melted into the mixture, stirring occasionally. Remove the skillet from the heat and sprinkle with the remaining cheese.
Stir the salsa, water, corn and uncooked macaroni in the skillet and heat to a boil. Cook for 8 minutes or until the macaroni is tender, stirring occasionally.
Reduce the heat to medium. Stir in 1 1/4 cups cheese and cook until the cheese is melted into the mixture, stirring occasionally. Remove the skillet from the heat and sprinkle with the remaining cheese.
Chili Mac and Cheese
What could be better than combining two favorites, Chili and Mac and Cheese? This one-skillet mac and cheese gets kicked up with salsa, ground beef, corn and chili powder. The pasta coo...
Directions
Print
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the chili powder and cook for 1 minute.
Stir the salsa, water, corn and uncooked macaroni in the skillet and heat to a boil. Cook for 8 minutes or until the macaroni is tender, stirring occasionally.
Reduce the heat to medium. Stir in 1 1/4 cups cheese and cook until the cheese is melted into the mixture, stirring occasionally. Remove the skillet from the heat and sprinkle with the remaining cheese.
Ingredients
1 pound ground beef
1 tablespoon chili powder
1 jar (16 ounces) Pace® Chunky Salsa
2.75 cups water
1 cup frozen whole kernel corn
8 ounces uncooked elbow macaroni (about 1 3/4 cups)
1.5 cups shredded Cheddar cheese
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