Chili Pasta Skillet

This past Sunday, I cooked my new meal for the week :) I used the Better Homes and Gardens New Cookbook Bridal Edition again.

This time I decided on the Chili-Pasta Skillet. We had actually had in once before at a friend's house and it was good, so I decided to make it myself. Here are the ingredients:

1 pound ground beef

3/4 cup chopped onion

1 can red kidney beans (15 1/2 ounce), rinsed and drained

1 can diced tomatoes (14 1/2 ounce), undrained

1 can tomato sauce (8 ounce)

1/2 cup dried elbow macaroni (2 ounces)

1 can diced green chile peppers (4 ounce), drained

2-3 teaspoons chili powder

1/2 teaspoon garlic salt

1/2 cup shredded Monterey Jack or Cheddar cheese (2 ounces)

First cook the meat and onion until meat is brown and onion is tender. Drain off fat.

Stir in everything else, except the cheese. I actually used whole wheat rotini instead of the elbow macaroni. Bring to a boil and then reduce heat. Simmer, covered, for about 20 minutes (until pasta is tender), stirring often.

Sprinkle with cheese and serve.

It was delicious!