What could be better than combining two favorites, chili and mac 'n' cheese? This skillet dish is ready in just 45 minutes and it's sure to please!
cost per recipe: $8.10
The price is determined by the national average.
pound ground beef
cup Pace® Picante Sauce
tablespoon chili powder
can (14.5 ounces) whole peeled tomatoes, drained and cut up
cup frozen whole kernel corn
ounces (about 1 1/2 cups) cooked elbow macaroni, drained
cup shredded Cheddar cheese (about 2 ounces)
slices pitted peeled avocado
cup sour cream
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes.
Stir in the elbows. Top with the cheese. Cover and cook until the cheese is melted. Top with the avocado and sour cream.