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chili-pasta skillet

(2 ratings)
DoughmesticGoddess avatar
Recipe by
Tammy Brownlow
@DoughmesticGoddess
Dallas, TX

Calling all moms....if you have a hungry teenage boy this will serve 4. If not it will serve 6. This is a great home-style comforting dish. The best part is it can be on the table in half an hour and can be a complete meal with a wedge of ice burg lettuce with ranch dressing. I hope your family enjoys this dish as much as my family does.

(2 ratings)
yield 4 -6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For chili-pasta skillet

  • 1 lb
    ground beef
  • 1 md
    onion chopped
  • 1 can
    15 oz pinto beans, drained (red or black may be substituted
  • 1 can
    14 1/2 oz can stewed tomatoes chopped with juice
  • 1 can
    tomato soup, condensed
  • 1 1/2 c
    dried elbow macaroni (any shape will work)
  • 1
    diced pepper of your choice, bell, poblano, jalepeno (i used jalepeno)
  • 2 pkg
    taco seasoning mix
  • 1 c
    shredded cheddar cheese

How To Make chili-pasta skillet

  • 1
    In a large skillet cook ground beef, onion, and pepper until ground beef is browned. Drain grease.
  • 2
    Stir in beans, tomatoes with juice, dried pasta, tomato soup, taco seasoning, and just enough water to cover mixture. Bring to boiling and then reduce heat so simmer. Cook covered 20 minutes or until pasta is done - stirring often. Add water during this time if needed to finish cooking pasta.
  • 3
    Remove skillet from heat, top with cheese, and recover with lid for a couple minutes to let the cheese melt.
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