This almost-instant main dish combines the flavors of two favorite comfort foods. Taco-flavored cheese and mild chilis add an extra kick without too much spice.
lb lean (at least 80%) ground beef
cups uncooked rotini pasta (7 oz)
teaspoon chili powder
cups hot water
can (14 1/2 oz) diced tomatoes with zesty mild green chiles, undrained
cups shredded taco-flavored cheese (8 oz)
Chili powder, if desired
In 12-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
Stir in uncooked pasta, chili powder, water and tomatoes. Heat to boiling, stirring frequently. Reduce heat to medium-low; cover and simmer 10 to 12 minutes, stirring occasionally, until pasta is tender.
Remove from heat; let stand uncovered 5 minutes. Stir in cheese until melted. Sprinkle with additional chili powder.
This two-in-one chili, macaroni and cheese skillet meal has a subtle kick to it. If you prefer more heat, use diced tomatoes with jalapeño chiles instead.
Serve this skillet meal with bowls of classic chili toppings, such as sour cream, chopped green onions or chopped cilantro.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.