Chili-mac is a quick and easy, tasty skillet supper that makes a great busy day meal your family will appreciate.
1 pound lean ground beef
1 medium onion, chopped
1 (14.5-ounce) can Mexican-style stewed tomatoes
1 1/4 cups tomato juice
2 tablespoons canned diced green chiles
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon garlic powder
1 cup wagon wheel macaroni or elbow macaroni
1 cup loose-pack frozen cut green beans
Shredded cheddar cheese for topping
- In a large skillet cook ground beef and onion until meat is brown. Drain fat.
- Stir stewed tomatoes, tomato juice, chile peppers, chili powder, salt and garlic powdered into the meat mixture. Bring to boiling. Stir in pasta and green beans. Return to boiling; reduce heat. cover and simmer about 15 minutes or until pasta and beans are tender, but still firm to the bite.
- To serve, spoon into bowls. Sprinkle individual servings with shredded cheddar cheese.
Makes 4 servings.