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Entrees - Maindishes
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None
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4
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Ingredients |
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1 lb. ground beef
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1 c Pace Picante Sauce
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1 tbsp. chili powder
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1 (14.5 oz) can whole canned peeled tomatoes, drained and cut up
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1 cup frozen whole kernel corn
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6 oz. (about 1 1/2 cups) cooked elbow macaroni, drained
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1/2 c Krafted shredded cheese (about 2 oz.)
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Instructions |
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Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
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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.
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Stir in the macaroni. Top with cheese. Cover and cook until the cheese is melted.
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Originally Submitted
2/6/2016
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0 Out of 5 from
0 reviews
You can add this Chili Mac recipe to your own private DesktopCookbook.
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