This weeknight skillet dish features family-favorite ingredients like macaroni, cheese and chili. Photo credit: Marc Matsumoto from No Recipes.
10m
PREP TIME
30m
COOK TIME
322
CALORIES
13
INGREDIENTS
This weeknight skillet dish features family-favorite ingredients like macaroni, cheese and chili. Photo credit: Marc Matsumoto from No Recipes.
10m
PREP TIME
30m
COOK TIME
322
CALORIES
13
INGREDIENTS
Ingredients 8 (1 cup) Servings
- 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® Ground Cumin
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 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
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Stir in 1 cup of the cheese. Sprinkle with remaining 1/2 cup cheese. Cover. Let stand 5 minutes or until cheese is melted.
NUTRITION INFORMATION
(per Serving)
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