This one-skillet chili mac is on the table in less than half an hour, and it's loaded with family favorite flavors.
Ingredients
- 8 ounces elbow macaroni
- 1 pound lean ground beef
- 1 jar Ragu® Old World Style® Traditional Pasta Sauce , 24 ounce
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 can diced tomatoes with green chile peppers , 14.5 ounce
- 1 can whole kernel corn , 15.25 ounce
- 1.5 cups shredded Cheddar cheese , divided
- 3 Choppeds green onions , for garnish
Instructions
-
1
Cook and drain the elbow noodles according to the package directions; set aside.
-
2
Brown the beef in a large skillet over medium heat. Drain excess grease. Stir in the Ragu® Sauce, chili powder, cumin, tomatoes and corn. Bring to a boil over medium high heat, cover,reduce to low and let simmer for 10 minutes.
-
3
Stir in the cooked noodles and 1 cup of the cheese until melted and heated through. Sprinkle the rest of the cheese evenly over top, heat on low until melted. Serve immediately.
Nutrition Facts
Per serving
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