The next series of recipes are all items I made when my sister-in-law came to stay at our house and watch the dogs. As we don’t have a dishwasher or a microwave, I prepped a bunch of meals that could easily be reheated stove-top or in the oven. First up was the Chili-Pasta Skillet from the Better Homes and Gardens cookbook.
- 1lb ground beef
- 3/4 Chopped onion
- 15 1/2 oz can kidney beans, rinsed and drained
- 14 1/2 oz can diced tomatoes, undrained
- 8 oz can tomato sauce
- 1/2 cup dried elbow macaroni
- 4 oz can diced green chile peppers, drained
- 2 to 3 tsp chili powder (I used 2 since I am not a big fan of chili powder)
- 1/2 tsp garlic salt
- 1/2 cup shredded Monterey Jack or cheddar cheese (I used cheddar)
In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.
Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chile peppers, chili powder and garlic salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.