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Skillet Chili Mac
1 lb ground beef
1 cup chopped onion
1 can (14 oz) crushed tomatoes
1 tbsp chili powder
1 tsp cumin
1/2 tsp salt
2 cups elbow macaroni (8 oz), cooked and drained
1 pkg (2 cups) Mexican mix shredded cheese & divided
1 pkg (2 cups) Sharp cheddar shredded & divided
2 green onions, thinly sliced
2 tbsp chopped cilantro
In large skillet over medium heat, cook ground beef and onion 5-7 minutes, or until meat is browned, stirring occasionally. Drain fat, if necessary.
Stir in tomatoes, chili powder, cumin and salt. Stir in cooked macaroni; reduce heat to medium-low.
Top with cheeses, saving some for topping; cover and cook until cheese is melted. Remove from heat; top with green onions and cilantro. Add final layer of reserved cheeses on top.
Find more tips and recipes to save time during the school year at bordencheese.com.
