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This weeknight skillet dish features family-favorite ingredients like macaroni, cheese and chili. Photo credit: Marc Matsumoto from No Recipes.
1 pound ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped onion
4 teaspoons McCormick® Chili Powder
2 teaspoons McCormick® Oregano Leaves
1 1/2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Cumin, Ground
1 can (15 ounces) tomato sauce
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup frozen corn
1 1/2 cups uncooked elbow macaroni
1 1/2 cups shredded Cheddar cheese, divided
Cook ground beef, bell pepper and onion in large skillet on medium-high heat 4 minutes or until meat is no longer pink. Add seasonings; mix well.
Stir in tomato sauce, tomatoes and water. Bring to boil. Reduce heat to low; simmer 15 minutes. Stir in corn; simmer 1 minute. Add macaroni; mix well. Cover and cook on medium heat 10 minutes or until pasta is tender, stirring occasionally.
Stir in 1 cup of the cheese. Sprinkle with remaining 1/2 cup cheese. Cover. Let stand 5 minutes or until cheese is melted.
(Amount per serving)
Rave reviews from the family. This one's going in the rotation!
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