Chili-Mac Skillet

• 1 lb. ground beef
• 3/4 c. chopped onion
• 1 (15 1/2 oz.) can red kidney beans
• 1 (8 oz.) can tomato sauce
• 1 (7 1/2 oz.) can tomatoes, cut up
• 1/2 c. elbow macaroni
• 2 to 3 tsp. chili powder
• 1 (4 oz.) can diced green chili peppers, drained
• 1/2 tsp. garlic salt
• 1/2 c. shredded Monterey Jack or Cheddar cheese (2 oz.)

1. Drain kidney beans.
2. In a large skillet, cook meat and onion until meat is brown.
3. Drain fat.
4. Stir in beans, tomato sauce, undrained tomatoes, uncooked pasta, green chilies, chili powder, garlic salt and 1/4 cup water.
5. Bring to boiling; reduce heat. Cover.
6. Simmer 20 minutes, stirring often.
7. Top with cheese. Cover.
8. Heat 2 minutes or until cheese melts.
9. Serves six.

ground beef, onion, red kidney beans, tomato sauce, tomatoes, elbow macaroni, chili powder, green chili peppers, garlic salt, shredded monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=662100 (may not work)