Kickin' Chili Mac Pasta Skillet
Course: Main Dish
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Makes 8 Servings
1 box Dreamfields Elbows
12 Roma tomatoes chopped, divided (1-3/4 pounds)
1 peach peeled, pitted and sliced
1 habanero pepper
1 tablespoon sugar
1/4 cup water
1 pound ground beef (90% lean)
1/4 cup onion diced
1 green chili pepper chopped
1 15 oz can black beans rinsed and drained
1 15 oz can chili beans
3 tablespoons chili powder
1 teaspoon cumin ground
2 tablespoons fresh cilantro chopped
Cheddar cheese shredded (optional)
Cook pasta according to package directions. Place pasta in large bowl; set aside.
Meanwhile, place two thirds of the chopped tomatoes, the peach slices, habanero pepper, sugar and water in blender or food processor container. Blend or process until smooth; set aside.
Heat medium skillet over medium heat until hot. Add ground beef, onion and chili pepper to skillet. Cook about 6 to 8 minutes or until beef is browned and cooked through, stirring occasionally, breaking beef into crumbles. Drain liquid if necessary.
Add remaining chopped tomatoes to skillet with beef; simmer 3 minutes, stirring occasionally. Add tomato-peach mixture, beans, chili powder and cumin. Increase heat to medium-high; cook 15 minutes, stirring frequently. Reduce heat; simmer 10 minutes.
Add beef mixture to pasta; stir to combine. Add cilantro; toss to combine. Sprinkle with cheese, if desired.
7 g Fat
60 g Carbohydrates
24 g Protein
35 mg Cholesterol
360 mg Sodium
12 g Dietary Fiber