Chili-Mac Skillet
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 249. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 1 pound ground beef
- 1/3 cup chopped onion
- 15 1/2-ounce can red kidney beans, drained
- 8-ounce can tomato sauce
- 7 1/2-ounce can tomatoes, cut up
- 1 cup elbow macaroni
- 4-ounce can diced green chili peppers, drained
- to 3 teaspoons chili powder
- 1 teaspoon garlic salt
- 1/2 cup shredded Monterey Jack or cheddar cheese (2 ounces)
Instructions
- In a large skillet cook meat and onion till meat is brown. Drain fat.
- Stir in beans, tomato sauce, drained tomatoes, uncooked pasta, green chilies, chili powder, garlic salt, and 1/4 cup water.
- Bring to boiling; reduce heat. Cover; simmer 20 minutes, stirring often.
- Top with cheese. Cover; heat 2 minutes or till cheese melts.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Chili mac and cheese.jpg" by jeffreyw; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Chili_mac_and_cheese.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.