Monday, September 23, 2013

Skillet Chili Mac

1/2 TBSP cooking oil
1-1/2 cups of chopped onion
1 lb ground beef
1 lb breakfast sausage
1 TBSP minced garlic
1/2 tsp of cumin
1/4 tsp dried oregano
Salt & Pepper to taste
1/2 cup chopped bell pepper
1 (14.5 oz) can diced tomatoes
1 (8 oz) can of tomato sauce
2 cups water
1 (15.5 oz) can pinto or red kidney beans, drained and rinsed
1 1/2 c ups of dry medium cut pasta (elbow, macaroni or shells)
1 cup shredded cheddar cheese, divided, or to taste, plus more for garnish
(Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream)

1. Heat the oil in a large lidded skillet over medium high heat; add the onion and pepper, and cook for about 4 minutes, or until vegetables are tender.  To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink.  Drain off any excess fat.  Stir in the cumin, oregano and salt and pepper; taste and adjust seasonings.
2.  Add the diced tomatoes and tomato sauce; stir.  Add the water, beans, pasta and half of the cheese.  Bring to a boil, stir, cover and reduce heat to simmer.  Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency.  Sprinkle remaining cheese on top, cover and cook over low until cheese melts.  Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite toppings.

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