Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
What could be better than combining two favorites, chili and mac 'n' cheese? This skillet dish is ready in just 45 minutes and it's sure to please!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. ground beef | ||
| 1 c. Pace picante sauce | ||
| 1 tbsp. chili powder | ||
| 1 (14.5 oz) can whole peeled tomatoes, drained and chopped | ||
| 1 c. frozen whole kernel corn | ||
| 1 ½ c. elbow macaroni, cooked and drained (about 3 c.) | ||
| ½ c. shredded Cheddar cheese | ||
| Sliced avocado and sour cream, for serving |
Directions
- 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 the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes.
- Stir in the elbows. Top with the cheese. Cover and cook until the cheese is melted. Top with the avocado and sour cream.
Nutrition facts
Servings
451 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 82mg
- Sodium: 778mg
- Total Carbohydrates: 45g
- Protein: 31g
Daily Values
0%
Vitamin A 21%
0%
Vitamin C 17%
0%
Iron 25%
0%
Calcium 16%
Recipe Source:
Campbell's Kitchen, Hy-Vee weekly ad from the week of September 25, 2013.