Tex-Mex chili Mac
(from kintyre’s recipe box)
Source: Sheila Howe
Cook time: 21 minutesServes 4 people
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
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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.
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Drain fat.
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Remove from skillet and set aside.
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Add 2 1/2 cups water to same skillet; bring to boil.
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Stir in pasta.
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Return to boil.
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Reduce heat tot medium.
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Gently boil uncovered 12 to 14 minutes or until pasta is tender.
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Stirring occasionally
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Stir beef mixture back into skillet with salsa, beans, and seasoning packet; cook 1 to 2 minutes longer until heated through.
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Sprinkle with cilantro or green onions