Skillet Chili-Mac


1/2 tablespoon of cooking oil
1-1/2 cups of chopped onion
1/2 cup of chopped bell pepper
1 jalapenos, chopped (optional)
1 pound of ground beef
1 pound of raw breakfast sausage
1 tablespoon of minced garlic
1/2 tablespoons of chili powder, or to taste
1/2 teaspoon of cumin
1/4 teaspoon of dried oregano
Kosher salt and black pepper, to taste
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can of tomato sauce
1 (7 ounce) can green chilies
1 (15.5 ounce) can pinto or red kidney beans,drained and rinsed
1 family size package of Kraft Shells and Cheese
Optional Garnishes: Sliced green onions,fresh diced tomatoes, sour cream or your other favorite chili toppings

Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender. To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat. Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings. Add the diced tomatoes, tomato sauce beans and green chilies; stir. Simmer for 20 minutes. Meanwhile cook pasta and cheese according to the package directions. To serve, the gfcf crowd can have the chili, the vegetarian can have the Macaroni and Cheese and mix the two together for the others. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings.

source: adapted from Deep South Dish

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