Campbell's Chili Mac

Recipe

Campbell's Chili Mac

Primary Media

Plate of chili macaroni and cheese

User Rating

3.45 out of 5 stars
Rate it:
58 ratings

Recipe Data

4
Servings
15min
Prep
45min
Total

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    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!

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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

    1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
    2. 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.
    3. 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.