Chili-Pasta Skillet
1 pound lean ground beef
3/4 cup chopped onion
1 15- or 15.5-ounce can red kidney beans, black beans, or red beans,
rinsed and drained
1 14.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1/2 cup dried elbow macaroni (2 ounces)
1 4-ounce can diced green chile peppers, drained
2 to 3 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 cup shredded Monterey Jack or cheddar cheese (2 ounces)
In a large skillet cook meat and onion until meat is brown and onion is
tender. Drain off fat. Stir in beans, undrained tomatoes, tomato sauce,
uncooked macaroni, chile peppers, chili powder, and garlic salt. Bring to
boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni
is tender, stirring often. Remove skillet from heat; sprinkle mixture with
cheese. Cover and let stand about 2 minutes or until cheese is melted.
Makes 6 servings
Nutrition facts per serving: Calories 289 Total Fat (g) 11 Saturated Fat
(g) 5 Monounsaturated Fat (g) 4 Polyunsaturated Fat (g) 0 Cholesterol (mg)
56 Sodium (mg) 622 Carbohydrate (g) 27 Total Sugar (g) 4 Fiber (g) 5
Protein (g) 23 Vitamin C (DV%) 27 Calcium (DV%) 15 Iron (DV%) 1 8
Source: RDJ (Recipe Du Jour) June
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