Even thought this makes a great meal all on its own, I like to make sure that we are going to have enough to fill everyone up. I usually serve bread or a roll alongside this and l start off the dinner with a nice fresh salad to ensure my entire family walks away from the table satisfied. Check out what they are saying about this recipe over at Spend with Pennies:
“Not only is it deliciously comforting, this Chili Mac skillet recipe is done in about 20 minutes start to finish!”
This chili mac gives me good memories of home and it’s quick to make on the busiest of weeknights!
Ingredients
1 small onion
2 cloves garlic
1 pound lean ground beef
¾ lb dry Mueller’s macaroni noodles
1 can (28 oz) Hunt’s crushed tomatoes (I prefer low sodium)
3 cups Swanson beef broth (I use low sodium)
1 beef bouillon cube
1 tablespoon sugar
½ teaspoon each dried parsley, basil and oregano
1 tablespoon chili powder
¾ cup sharp cheddar cheese, shredded
Instructions
Grate the onion with a cheese grater. Add onion, beef and garlic to a pan over medium heat. Cook until no pink remains while breaking up the meat into small pieces. Drain any fat.
Add crushed tomatoes, macaroni noodles, broth, sugar, bouillon and seasonings. Bring to a boil, reduce heat to medium low and cover. Stirring occasionally, let cook 11-13 minutes or until macaroni is cooked through.
Stir in cheese. Serve hot.
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Quick Tip: Add in some green peppers.
Thanks again to Spend with Pennies for this quick and affordable recipe.