1 lb. ground beef
1/2 medium onion, chopped
1/2 medium green pepper, chopped
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (16 oz.) kidney beans, rinsed and drained
1 pkg. (10 oz.) frozen corn
2 T. chili powder
1/2 t. salt
1/2 t. cumin
1 1/4 c. uncooked macaroni
1/2 c. pepper Jack cheese, shredded
In a large skillet, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Stir in tomatoes, beans, corn, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook macaroni according to package directions. Drain macaroni and add to skillet. Stir until mixed together. Garnish with cheese.
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Tips: This was a wonderful chili mac dinner and my whole family loved it! My 3-year old didn't even stop to pick out the onions or peppers. (She must have been really hungry.) Everyone had seconds and leftovers for lunch the next day. Check out Kitchen Stewardship for more One Skillet Recipes that are kid & husband-approved.
Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes