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Beef and Vegetable Chili Mac



Ingredients:
1   pound lean ground beef
3/4   cup onion, chopped
2   garlic cloves, pressed
2   cans (14.5 ounces each) Mexican-style stewed tomatoes, undrained
1   can (15 ounces) black beans, drained and rinsed
1   can (11 ounces) Mexican-style corn, drained
1   cup beef broth
3/4   cup uncooked elbow macaroni
1 1/2   teaspoons Mexican seasoning
   Sour cream (optional)
   Chopped cilantro (optional)
Directions:
  1. Heat Family Skillet over medium heat until hot. Cook ground beef, onion and garlic over medium heat until beef is no longer pink; drain.
  2. Stir in tomatoes, beans, corn, broth, macaroni and seasoning. Bring to a boil; reduce heat. Simmer, covered, 20-25 minutes or until most of liquid is absorbed and macaroni is tender.
  3. Let stand, covered, 5 minutes before serving. Garnish with sour cream and cilantro.

Yield: 6 to 8 servings

Nutrients per serving: Calories 400, Total Fat 13 g