How To Make Chili Pasta
This chili pasta is everything you love in the classic comfort dish plus more. It's made in a skillet and is ready in just a little over half an hour.
Prep:
10 mins
Cook:
25 mins
Total:
35 mins
Ingredients
- 1 lb lean ground beef
- ¾ cup onion, chopped
- 15½ fl oz red kidney beans, black beans, or red beans, rinsed and drained, 1 can
- 14½ fl oz tomatoes, 1 can, undrained
- 8 fl oz tomato sauce, 1 can
- ½ cup elbow macaroni, dried, (2 ounces)
- 4 fl oz green chile peppers, 1 can, drained
- 3 tsp chili powder
- ½ tsp garlic salt
- ½ cup Monterey Jack, or cheddar cheese (2 ounces), shredded
Instructions
- In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.
- Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chile peppers, chili powder, and garlic salt. Bring to boiling; reduce heat.
- Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.
Nutrition
- Sugar: 6g
- :
- Calcium: 121mg
- Calories: 317kcal
- Carbohydrates: 35g
- Cholesterol: 55mg
- Fat: 8g
- Fiber: 9g
- Iron: 5mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 1g
- Potassium: 952mg
- Protein: 28g
- Saturated Fat: 4g
- Sodium: 589mg
- Trans Fat: 1g
- Vitamin A: 1135IU
- Vitamin C: 17mg
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