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12" Skillet


Beef and Vegetable Chili Mac

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)
  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