SummerG
- 218
Found it using the Recipe Search feature on the PC website. My hubby and son loved it. Hubby said we will definitely have to have it again. I made a few changes due to what we had stocked in our pantry.
Beef and Vegetable Chili Mac
1 pound lean ground beef
3/4 cup onion, chopped
2 garlic cloves, pressed
2 cans (14.5 ounces each) Mexican-style stewed tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) Mexican-style corn, drained
1 cup beef broth
3/4 cup uncooked elbow macaroni
1 1/2 teaspoons Mexican seasoning
Sour cream (optional)
Chopped cilantro (optional)
1. Heat Family Skillet over medium heat until hot. Cook ground beef, onion and garlic over medium heat until beef is no longer pink; drain.
2. Stir in tomatoes, beans, corn, broth, macaroni and seasoning. Bring to a boil; reduce heat. Simmer, covered, 20-25 minutes or until most of liquid is absorbed and macaroni is tender.
3. Let stand, covered, 5 minutes before serving. Garnish with sour cream and cilantro.
Yield: 6 to 8 servings
Nutrients per serving: Calories 400, Total Fat 13 g
Changes I made because we didn't have the exact ingredients in the pantry: used about 1 cup onion; used diced tomatoes (and one can was the Italian flavor!); used 1 can regular corn; used a beef boullion cube instead of broth; used our Southwest seasoning; we didn't have cilantro or sour cream.
Again, it was super easy, quick and I'm sure this is an affordable meal (I didn't calculate). Thought I would pass it on! Ü
Beef and Vegetable Chili Mac
1 pound lean ground beef
3/4 cup onion, chopped
2 garlic cloves, pressed
2 cans (14.5 ounces each) Mexican-style stewed tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) Mexican-style corn, drained
1 cup beef broth
3/4 cup uncooked elbow macaroni
1 1/2 teaspoons Mexican seasoning
Sour cream (optional)
Chopped cilantro (optional)
1. Heat Family Skillet over medium heat until hot. Cook ground beef, onion and garlic over medium heat until beef is no longer pink; drain.
2. Stir in tomatoes, beans, corn, broth, macaroni and seasoning. Bring to a boil; reduce heat. Simmer, covered, 20-25 minutes or until most of liquid is absorbed and macaroni is tender.
3. Let stand, covered, 5 minutes before serving. Garnish with sour cream and cilantro.
Yield: 6 to 8 servings
Nutrients per serving: Calories 400, Total Fat 13 g
Changes I made because we didn't have the exact ingredients in the pantry: used about 1 cup onion; used diced tomatoes (and one can was the Italian flavor!); used 1 can regular corn; used a beef boullion cube instead of broth; used our Southwest seasoning; we didn't have cilantro or sour cream.
Again, it was super easy, quick and I'm sure this is an affordable meal (I didn't calculate). Thought I would pass it on! Ü
