Chili Mac
Courtesy of Campbell's® Kitchen
Servings: 4
Prep Time: 15 Min.
Cook Time: 30 Min.
Prep Time: 15 Min.
Cook Time: 30 Min.
What you need:
* 1 lb. ground beef
* 1 c. Pace® Picante Sauce
* 1 Tbsp. chili powder
* 1 can (14.5 oz.) whole peeled tomatoes, drained and cut up
* 1 c. frozen whole kernel corn
* 1 1/2 c. elbow macaroni, cooked and drained (about 3 c.)
* 1/2 c. shredded Cheddar cheese
* sliced avocado and sour cream
* 1 c. Pace® Picante Sauce
* 1 Tbsp. chili powder
* 1 can (14.5 oz.) whole peeled tomatoes, drained and cut up
* 1 c. frozen whole kernel corn
* 1 1/2 c. elbow macaroni, cooked and drained (about 3 c.)
* 1/2 c. shredded Cheddar cheese
* sliced avocado and sour cream
What to do:
1. Cook the beef in a 10-in. skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. Stir the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 min.
3. Stir in the elbows. Top with the cheese. Cover and cook until the cheese is melted. Top with the avocado and sour cream.
2. Stir the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 min.
3. Stir in the elbows. Top with the cheese. Cover and cook until the cheese is melted. Top with the avocado and sour cream.
Nutritional information:
Calories: 451; Total Fat: 17g; Saturated Fat: 8g; Cholesterol: 82mg; Total Carbs: 45g; Fiber: 5g; Protein: 31g; Sodium: 778mg;