Tex-Mex chili Mac

(from kintyre’s recipe box)

Source: Sheila Howe

Cook time: 21 minutes
Serves 4 people

Categories: dinner, not tried

Ingredients

  • 3/4 pound ground beef
  • 1 medium green bell pepper, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 package Pasta Roni Shells and White Cheddar; includes pasta and seasoning pack.
  • 3/4 cup salsa
  • 1 (16 ounce) can pinto or kidney beans, rinsed and drained
  • 1/4 cup thinly sliced cilantro

Directions

  1. Cook and stir ground beef, bell pepper, chili powder and cumin in a large skillet over medium-high heat 4 to 5 minutes or until beef is browned.

  2. Drain fat.

  3. Remove from skillet and set aside.

  4. Add 2 1/2 cups water to same skillet; bring to boil.

  5. Stir in pasta.

  6. Return to boil.

  7. Reduce heat tot medium.

  8. Gently boil uncovered 12 to 14 minutes or until pasta is tender.

  9. Stirring occasionally

  10. Stir beef mixture back into skillet with salsa, beans, and seasoning packet; cook 1 to 2 minutes longer until heated through.

  11. Sprinkle with cilantro or green onions

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