This one-skillet chili mac is on the table in less than half an hour, and it's loaded with family favorite flavors.Ingredients | Mince And Pasta Recipes With Tomato
8 ounces elbow macaroni
1 pound lean ground beef
1 (24 ounce) jar Ragu® Old World Style® Traditional Pasta Sauce
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn, drained
1 ½ cups shredded Cheddar cheese, divided
Chopped green onions, for garnish
Directions
Cook and drain the elbow noodles according to the package directions; set aside.
Brown the beef in a large skillet over medium heat. Drain excess grease. Stir in the Ragu® Sauce, chili powder, cumin, tomatoes and corn. Bring to a boil over medium high heat, cover,reduce to low and let simmer for 10 minutes.
Stir in the cooked noodles and 1 cup of the cheese until melted and heated through. Sprinkle the rest of the cheese evenly over top, heat on low until melted. Serve immediately.
