Chili-Pasta Skillet
Mar. 8th, 2021 04:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredI didn't necessarily feel like chili this week, but I had ground beef in the freezer I wanted to use, and I'm pretty sure I haven't made this recipe before so I thought I'd try it. The recipe ones again comes from the Better Homes and Gardens New Cookbook.
Ingredients
1 pound ground beef
3/4 cup chopped onion
1 15 1/2 ounce can red kidney beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1/2 cup dried elbow macaroni (2 ounces)
1 4-ounce can diced green chile peppers, drained
2 to 3 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 cuo shredded Monterey Jack or cheddar cheese (2 ounces)
Directions
1. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.
2. Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chile peppers, chili powder, and garlic salt. 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. Covet and let stand about 2 minutes or until cheese is melted.
Thoughts and variations
I used about a cup of onions, because my onion was too big; my can of beans was probably 17 ounces or so, so I used the whole thing; I poured a little too quickly and so I think I ended up with about 3/4 cup macaroni instead; I used a poblano pepper instead of canned chile peppers because my grocery store doesn't sell those; and I used a 1/4 teaspoon each of salt and garlic powder, since I didn't have garlic.
I cooked everything together in a big saucepan instead of adding the liquids to the meat skillet, because my skillet wasn't big enough and has no lid. Simmering while covered but also stirring often was an odd set of conflicting instructions, so I ended up stirring about every minute, for about 10-15 seconds each time,just trying to get everything mixed together well.
It is rather tasty, and got thicker than I expected. All the flavours seems to mesh well together and I think I would make it again. This time I cooked it for about 17 minutes and I think next time I might cook it a little less; the macaroni is pretty soft and I'm not sure what will happen to it when it sits in the fridge.
Ingredients
1 pound ground beef
3/4 cup chopped onion
1 15 1/2 ounce can red kidney beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1/2 cup dried elbow macaroni (2 ounces)
1 4-ounce can diced green chile peppers, drained
2 to 3 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 cuo shredded Monterey Jack or cheddar cheese (2 ounces)
Directions
1. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.
2. Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chile peppers, chili powder, and garlic salt. 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. Covet and let stand about 2 minutes or until cheese is melted.
Thoughts and variations
I used about a cup of onions, because my onion was too big; my can of beans was probably 17 ounces or so, so I used the whole thing; I poured a little too quickly and so I think I ended up with about 3/4 cup macaroni instead; I used a poblano pepper instead of canned chile peppers because my grocery store doesn't sell those; and I used a 1/4 teaspoon each of salt and garlic powder, since I didn't have garlic.
I cooked everything together in a big saucepan instead of adding the liquids to the meat skillet, because my skillet wasn't big enough and has no lid. Simmering while covered but also stirring often was an odd set of conflicting instructions, so I ended up stirring about every minute, for about 10-15 seconds each time,just trying to get everything mixed together well.
It is rather tasty, and got thicker than I expected. All the flavours seems to mesh well together and I think I would make it again. This time I cooked it for about 17 minutes and I think next time I might cook it a little less; the macaroni is pretty soft and I'm not sure what will happen to it when it sits in the fridge.
no subject
Date: 2021-03-10 04:21 am (UTC)