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Chili Mac Skillet Recipe
|90% lean ground beef||8 Ounce|
|Chopped onion||1⁄2 Cup (8 tbs) (1 Medium)|
|Canned low sodium red kidney beans||15 1⁄2 Ounce, drained|
|Canned low sodium tomato sauce||8 Ounce (1 Can)|
|Canned lower sodium tomatoes||7 1⁄4 Ounce, cut up|
|Elbow macaroni||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chili powder||1 Tablespoon|
|Garlic salt||1⁄2 Teaspoon|
|Reduced fat shredded cheese||1 Ounce (Natural Monterey Jack Or Cheddar Cheese, 1/4 Cup)|
Serving size: Complete recipe
Calories 1171 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.6%
Saturated Fat 2.5 g12.6%
Trans Fat 0 g
Cholesterol 10 mg
Sodium 2906.6 mg121.1%
Total Carbohydrates 179 g59.8%
Dietary Fiber 59.8 g239%
Sugars 24 g
Protein 102 g203.7%
Vitamin A 100% Vitamin C 116.4%
Calcium 26.7% Iron 19.6%
*Based on a 2000 Calorie diet
Drain off fat.
Stir in the kidney beans, tomato sauce, undrained tomatoes, uncooked macaroni, green pepper, water, chili powder, and garlic salt.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes, stirring often.
Remove skillet from heat.
Sprinkle meat mixture with Monterey Jack or cheddar cheese.
Cover and let stand for 2 minutes or till the cheese melts.