I have to admit that I’m not personally a huge fan of skillet dishes or casseroles. Sure, they can be comforting and especially warm on cold nights. But I don’t always like all the canned ingredients they call for. However, I am a fan of the ease of cooking these dishes and my husband really enjoys them as well. I thought this recipe was pretty solid looking and the ingredient list was ok. I’m happy to say it turned out great!
This has the flavor of chili, a bit of pasta for staying power and consistency of a very thick stew. You could certainly adapt it to your taste preferences by adding other veggies, spices, etc.
Chili-Pasta One Dish Skillet, ever so slightly adapted from Better Homes & Gardens
- 1 pound lean ground beef
- 1 large onion, chopped
- 3 jalapenos, finely chopped
- 1 15 ounce can red beans, rinsed and drained (could sub kidney, black or white beans)
- 1 14 1/2 ounce can diced tomatoes, undrained
- 1 8 ounce can tomato sauce
- 1/2 cup dried macaroni, any shape
- 2 Tablespoons chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
Garnish: shredded cheddar cheese, scallions, sour cream
- In a large skillet, cook meat, onion and jalapeno until meat is brown and veggies are tender. Drain off fat.
- Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chili powder, black pepper and garlic salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; top with your choice of garnishes and serve.
- Makes 4-6 servings.
I used fire roasted tomatoes as that is what I had on hand, any would do. If you prefer your skillet dish to be more of a soup consistency, just add some water to your skillet.
After everything cooks and mixes together, this is what it looks like.
I topped mine with a bit of cheese and green onions. Enjoy!