Skillet Chili-Mac

"I made this for dinner & my family loved it. It was easy & fast. I made a few changes to this recipe but I listed the original recipe. We don't like spicy food so we dropped the green chiles. I also used mexican style canned tomatoes & Santa Fe style canned beans, undrained."
 
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photo by Charlotte J photo by Charlotte J
photo by Charlotte J
Ready In:
30mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • In a large skillet, cook meat & onion until meat is browned; drain fat.
  • Stir in the rest of the ingredients except cheeses.
  • Bring to a boil then reduce heat. Cover & simmer 20 mins., stirring often.
  • Top with cheese. Cover & heat for 2 minutes or until cheese is melted.

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Reviews

  1. This is a dad-friendly meal and is easy to make. We swap beans for ones our family likes (red beans and pinto beans), but this will work with most anything along those lines.
     
  2. This is a very good chili the whole family enjoyed on a chilly evening (well, as chilly as it gets in San Diego, which is never overly cool). I followed the ingredients and directions with just a couple of minor exceptions; I used a spicy Mexican 8 oz. can of tomato sauce and a can of diced fire roasted tomatoes with garlic. Since I used the spicier tomato sauce, I eliminated the cayenne pepper. We love spicy food and it certainly was with my small changes. Served with corn bread to round out a perfect meal. Thanks for sharing Chef Lil' Momma Jenn.
     
  3. I used my precooked ground beef I had in the freezer which really help speed things up. Since both beans were to be drained, I just used a 30 oz can of dark red kidney beans. I also added more garlic and a little less cayenne pepper, as I have young children eating this. Made for Rejoice! It's "National Tomato Month" tag game! 2012
     
  4. I made this as a side dish so I used 1/2 pound ground beef and 1 can of beans. It was quick and easy. I usually don't put green chilis in red chile, and found it was a great idea. I did find it was a bit bland as written, so I increased the garlic and the chile powder and added some oregano.
     
  5. Hubby absolutely loved this one! The only changes I made were to increase the garlic salt to 1 teaspoon garlic powder (we LOVE garlic) and use 1/4 teaspoon regular salt. I also used 2 cans of chili beans. I left everything else the same. It is on the hot side and I used mild Hatch chilies, so you may want to dial back the heat a bit if you're not that adventuresome! Momma Jenn, thank you for a wonderful addition to my "collection". It will definitely go into my regular rotation. Thank you also for posting the recipe in it's original form and noting your changes! I wish more posters did it that way instead of posting their "adaptations". Thanks again!
     
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RECIPE SUBMITTED BY

<p>I love to vacation to warm places, unfortunatly I don't get to go very often. I also always want to take my kids when I do go. Not only because I love to be with them but because I think they deserve to see new places &amp; have fun too. <br />I love horses &amp; horseback riding, also another thing I rarely get to do. <br />Gardening is one of my relaxing hobbies &amp; as soon as we get one in our yard I will be able to enjoy it again. <br />Scrapbooking is a hobby I would very much like to start again. I have all the stuff, I've been&nbsp;saving for years but I never have the time to sit down &amp; start. My oldest daughter is 21,....so I'm a little behind. <br />Patience is a virtue ... however it is one I rarely have. If someone is slacking behind on something I want done, I will most likely take over in frustration. <br />Family ... is the most important thing in my life.</p>
 
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