Chili Mac Skillet

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

1. 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.
2. 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.
3. Drain the macaroni and add to skillet; stir to coat. Sprinkle with cheese.

elbow macaroni, ground beef, onion, green pepper, garlic, tomatoes, kidney beans, frozen corn, chili powder, salt, ground cumin, shredded pepper

Taken from www.tasteofhome.com/recipes/chili-mac-skillet/ (may not work)