Food snobs please exit stage right. Or left. I don’t particularly care. Just get thy snobby pants gone. Thank you kindly.
For the rest of us, let’s discuss some good ol’ chili macaroni! I bet most all of you have some version of a skillet ground beef and macaroni dish, whether it be called chili mac, goulash, or what have you.
And if you do, then I’m sure you’ll also agree with me that we all need some recipes like this in our repetoire. Go-to recipes that are easy, non-fussy, and can be put on the table quickly. Maybe not something we’d get much enjoyment out of cooking every night, but that there’s definitely a place in our kitchens for once in a while.
If you’re nodding your head right now (okay, maybe not literally nodding), then here’s a great recipe for you! It comes from my Pillsbury Favorite Casseroles cookbook. It easily takes less than 30 minutes to make, start to finish (and unlike a certain someone else’s 30 minute meals, you won’t spend another half hour cleaning up the kitchen afterwards…).
I couldn’t be bothered getting my cheddar cheese out of the freezer, so I just plopped a dollop of Cheese Whiz on top. I’m oh so gourmet like that 😉
Easy Skillet Chili Mac
- 6 oz. uncooked elbow macaroni
- 1 lb ground beef
- 1 can spicy chili beans, undrained
- 1 can chili-style diced tomatoes
- 1/4 tsp EACH salt and pepper
- 1 cup shredded cheddar cheese
Cook macaroni according to package directions. Drain and set aside.
Meanwhile, brown ground beef in a large skillet. Drain off any grease. Stir in cooked macaroni, beans, tomatoes, and salt and pepper. Cook 3-5 minutes, or until bubbly and heated through. Sprinkle with cheese.