Chili Mac Skillet

Taste of Home

Ready in: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8
Vegetarian

Ingredients

  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
    Canned and Jarred
  • 1 can (16 ounces) kidney beans, rinsed and drained
    Canned and Jarred
  • 2 tablespoons chili powder
    Spices and Seasonings
  • 1-1/4 cups uncooked elbow macaroni
    Pasta and Rice
  • 1 package (10 ounces) frozen corn, thawed
    Frozen
  • 2 garlic cloves, minced
    Produce
  • 1 medium green pepper, chopped
    Produce
  • 1/2 teaspoon ground cumin
    Spices and Seasonings
  • 1 medium onion, chopped
    Produce
  • 1/2 cup shredded pepper Jack cheese
    Cheese
  • 1/2 to 1 teaspoon salt
    Spices and Seasonings

Steps

  • Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender.
  • Add garlic; cook 1 minute longer.
  • Drain.
  • Stir in the tomatoes, beans, corn, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
  • Drain the macaroni and add to skillet; stir to coat. Sprinkle with cheese.

Nutrition

  • Calories: 204.49  cal  (10.22%)
  • Fat: 3.37  g  (5.18%)
  • Saturated Fat: 1.56  g  (9.77%)
  • Carbohydrates: 37.09  g  (12.36%)
  • Sugar: 5.01  g  (5.56%)
  • Cholesterol: 6.29  mg  (2.1%)
  • Sodium: 507.19  mg  (22.05%)
  • Protein: 9.53  g  (19.05%)
  • Vitamin C: 25.47  mg  (30.87%)
  • Manganese: 0.55  mg  (27.28%)
  • Fiber: 6.76  g  (27.04%)
  • Selenium: 13.68  µg  (19.54%)
  • Phosphorus: 188.95  mg  (18.89%)
  • Vitamin B6: 0.35  mg  (17.54%)
  • Vitamin A: 821.79  IU  (16.44%)
  • Potassium: 573.27  mg  (16.38%)
  • Iron: 2.71  mg  (15.07%)
  • Magnesium: 56.94  mg  (14.23%)
  • Copper: 0.26  mg  (13.07%)
  • Vitamin B1: 0.18  mg  (12.01%)
  • Calcium: 118.84  mg  (11.88%)
  • Folate: 45.97  µg  (11.49%)
  • Vitamin B2: 0.19  mg  (11.16%)
  • Vitamin B3: 2.22  mg  (11.08%)
  • Vitamin E: 1.55  mg  (10.33%)
  • Zinc: 1.34  mg  (8.94%)
  • Vitamin K: 8.69  µg  (8.27%)
  • Vitamin B5: 0.44  mg  (4.39%)

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