Chili mac skillet makes a beautiful weeknight meal if you end up in a rush to make dinner and want one thing fast. We love this and I make it actually because it’s consolation meals and filling. It goes nice with grilled cheese, pimento cheese or cornbread. Chili mac will preserve for a number of days within the fridge and will be reheated. If it will get too thick simply add just a little water when reheating. You may additionally like our recipe for andouille sausage and rice skillet meal.
Chili Mac Skillet Components Wanted:
Floor beef
Onion
Minced garlic
Diced tomatoes
Diced inexperienced chilis
Beef broth
Chili beans
Chili powder
Cumin
Smoked paprika
Black pepper
Salt
Raw macaroni
Cheddar cheese
This dish is ideal for any cool climate event! Huge tailgater? This dish is nice for a big gathering. You’ll be able to add crushed Fritos to the highest, with bitter cream and cheese. This dish reheats nicely so you could possibly simply make this a day prematurely. You could possibly simply make this with floor turkey for a lighter model.
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Chili Mac Skillet
This skillet meal is great for a busy evening. That is such a flexible recipe your loved ones will love. Add elements you want and make this dish a household favourite.
Servings: 8 servings
- 1 pound floor beef
- 1/2 cup chopped onion
- 2 teaspoons minced garlic
- 1 14.5 ounce can diced tomatoes
- 1 4 ounce can diced inexperienced chilis
- 1 14.5 ounce can beef broth
- 1 15.5 ounce can chili beans
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/2 cups raw macaroni
- 1 cup shredded cheddar cheese
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Brown floor beef, onion and minced garlic in a big 10 inch skillet. Drain if wanted. Add diced tomatoes, inexperienced chilis, beef broth, chili beans, chili powder, cumin, smoked paprika, pepper and salt
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Combine with spoon and add raw macaroni. Cook dinner on simmer, uncovered, for about quarter-hour or till pasta is cooked. Can add cheese into the chili mac or serve it on high. I normally add 1/2 cup cheese to the chili and sprinkle 1/2 cup on high. Makes 8 to 10 servings.
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