Chili Pasta Skillet

At the end of each month I try and print off a calendar (has some nice printable free ones "here") and fill eachday with a potential dinner. It takes the guess work out of my day and I can go to the grocery store once a week to get all the ingredients I need. I have found this to not only cut down on traveling, and the hassle of lugging my spunky kid through the aisles in a cart, but overall it saves money! I recommend highly...

SO, while I was in one of my planning moods and writing out the rest of September meals, I came across this one that sounded interesting, and had little prep time! I gave it a shot, and it was not half bad. Not fantastic, but not bad. ...and be prepared, it makes a lot! We ate it and thought "okay, that was different (with the pasta in it)" and thought nothing much of it. I had it a few times as a left over for lunch and you know what? It is much better as a leftover! (to me at least). Scoop it out and warm it up, sprinkle some cheese, plop a little sour cream and grab a hand full of tortilla chips. Not too bad at all...

Recipe:
1 lb Lean Ground Beef
3/4 Cup Chopped Onion
1 (15-15.5oz) Can of Black, Red, or Kidney beans
1 (14.5oz) can of diced Tomatoes, undrained
1 (8oz) can of Tomato Sauce
1 (4 oz) can Diced Green Chile Peppers, drained
1 Cup Elbow Macaroni (4 oz)
2 to 3 tsp Chili Powder
1/2 tsp Garlic salt
1/2 Cup of Shredded Cheese

1. In a large skillet cook mean and onion until meat is brown and onion is tender. Drain off fat.



2. Stir in beans, undrained tomatoes, tomato sauce, chile peppers, macaroni, chili powder, and garlic salt. Bring to boiling; reduce heat. Simmer, covered (I did not have a big enough cover, so left without) about 20 mins, or until macaroni is tender, stirring often.

3.Remove from heat; sprinkle with cheese/ Cover and let stand for about 2 mins, or until cheese melts.

(note: without cheese on)

That's it! You're done friend! Now try it with the yummy cornbread recipe below this post! :-)