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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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âThis combines my chili recipe with a pasta dish I make. I often serve it for company or potlucks and occasionally add taco seasoning or use beanless chili and add black beans.â Lee Deneau - Lansing, Michigan Ingredients:
1 cup uncooked elbow macaroni |
1 pound ground beef |
1 small green pepper, chopped |
1 small onion, chopped |
2 cans (15 ounces each) chili with beans |
1 can (11 ounces) whole kernel corn, drained |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Cook macaroni according to package directions.
2. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in chili and corn. Drain macaroni; add to the skillet and heat through. Sprinkle with cheese. Yield: 6 servings.
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