Monday, September 28, 2009

Chili-Pasta Skillet


Mmm...cheese, pasta, chili...how much more comforting could it be?

This is a quick one from my Better Homes and Gardens cookbook, opted for because I didn't have a food plan this week and the recipe consists (mostly) of things we had, eliminating a trip to the store. I skipped a gotta-buy-green-chiles trip to the store for the sake of Rodney's gut. Other than that, the recipe wasn't changed.

Chili-Pasta Skillet

1 lb lean ground beef
3/4 c chopped onion
1 15-oz can red kidney beans, black beans, or red beans, rinsed and drained
1 14.5-oz can diced tomatoes, undrained
1 8-oz can tomato sauce
1/2 c dried elbow macaroni (2 ounces)
2 to 3 tsp chili powder
1/2 tsp garlic salt
1/2 c shredded Monterey Jack or cheddar cheese (2 ounces)

In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.
 

Meanwhile, mix together beans, undrained tomatoes, tomato sauce, uncooked macaroni, chili powder, and garlic salt. Combine drained beef and bean mixture in skillet.
 

Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often.
 

Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.



It's fast, cheap and easy.  It doesn't taste too bad either.  I wouldn't want to have it regularly as it would get boring quite quickly, but it works in a pinch.  A good go-to for nights when you have no idea what the hell is for dinner.

Cost: let's assume $3 for beef, $1 for beans, and $1 for everything else.  That makes the total $5 or $1.67 per serving.


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