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Rachael Ray's 30-Minute Healthy Recipes

Cafeteria Chili Mac Skillet


*1 lb. lean ground beef
*1 medium onion, chopped
*1 garlic clove, minced
*1 (14-1/4 oz) can diced tomatoes
*2 C water
*1 (8 oz) can tomato sauce
*1 TBSP chili powder
*1/2 tsp oregano
*1 (8 oz) box elbow macaroni, uncooked
* optional (top with shredded cheese when served)


1. Crumble the ground beef into a skillet.
2. Add the onion and garlic.
3. Place the skillet over medium heat on the stove.
4. Cook 8 minutes or until the beef is cooked through and the onion is tender.
5. Drain the mixture well then return it to the skillet.
6. Add the tomatoes to the skillet.
7. Pour the water into the mixture.
8. Stir in the tomato sauce.
9. Sprinkle in the chili powder and oregano.
10. Blend the ingredients together well.
11. Bring the mixture to a rapid boil.
12. Reduce the heat to low and cover the skillet with a tight fitting lid.
13. Cook 12 minutes.
14. Turn the heat back up to medium.
15. Add the macaroni and bring the mixture to a boil again.
16. Cook 8 minutes or until the macaroni is tender.
17. Serve topped with shredded cheddar cheese if desired.


Does every family have their own version of chili mac? Our family sort of developed this recipe from a variety of skillet meals we've eaten at different homes and, yes, cafeterias around the countryside. I believe its classic style appeals to kids and grownups alike. You can add a little bit of this or that to make it your own, but the basic recipe will satisfy even the most hungry family.

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