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Chili mac skillet makes a wonderful weeknight meal when you are in a hurry to make dinner and need something quick. We love this and I make it often because it is comfort food and filling. It goes great with grilled cheese, pimento cheese or cornbread. Chili mac will keep for several days in the fridge and can be reheated. If it gets too thick just add a little water when reheating. You might also like our recipe for andouille sausage and rice skillet meal.
Chili Mac Skillet Ingredients Needed:
Ground beef
Onion
Minced garlic
Diced tomatoes
Diced green chilis
Beef broth
Chili beans
Chili powder
Cumin
Smoked paprika
Black pepper
Salt
Uncooked macaroni
Cheddar cheese
This dish is perfect for any cool weather occasion! Big tailgater? This dish is great for a large gathering. You can add crushed Fritos to the top, with sour cream and cheese. This dish reheats well so you could easily make this a day in advance. You could easily make this with ground turkey for a lighter version.
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Chili Mac Skillet
This skillet meal is wonderful for a busy night. This is such a versatile recipe your family will love. Add ingredients you like and make this dish a family favorite.
Servings: 8 servings
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 teaspoons minced garlic
- 1 14.5 ounce can diced tomatoes
- 1 4 ounce can diced green chilis
- 1 14.5 ounce can beef broth
- 1 15.5 ounce can chili beans
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/2 cups uncooked macaroni
- 1 cup shredded cheddar cheese
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Brown ground beef, onion and minced garlic in a large 10 inch skillet. Drain if needed. Add diced tomatoes, green chilis, beef broth, chili beans, chili powder, cumin, smoked paprika, pepper and salt
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Mix with spoon and add uncooked macaroni. Cook on simmer, uncovered, for about 15 minutes or until pasta is cooked. Can add cheese into the chili mac or serve it on top. I usually add 1/2 cup cheese to the chili and sprinkle 1/2 cup on top. Makes 8 to 10 servings.
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