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Prep 30min
Total30min
Servings6
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Ingredients
1
lb lean (at least 80%) ground beef
2 1/3
cups uncooked rotini pasta (7 oz)
1
teaspoon chili powder
2 1/4
cups hot water
1
can (14 1/2 oz) diced tomatoes with zesty mild green chiles, undrained
2
cups shredded taco-flavored cheese (8 oz)
Chili powder, if desired
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Steps
1
In 12-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
2
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.
3
Remove from heat; let stand uncovered 5 minutes. Stir in cheese until melted. Sprinkle with additional chili powder.
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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 jalapeƱo chiles instead.
Serve this skillet meal with bowls of classic chili toppings, such as sour cream, chopped green onions or chopped cilantro.
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