Best Chili Pasta Skillet Recipes

CHILI PASTA SKILLET

Chili Pasta Skillet image

Is it pasta? Is it chili? Yes to both. Cooked in a skillet, this dish looks like pasta but tastes like classic chili with ground beef, veggies and cheese.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings, 2 cups each

Number Of Ingredients 10

Ingredients

3 cups rigatoni pasta, uncooked
1 lb. extra-lean ground beef
1 small onion, chopped
4 cloves garlic, chopped
1 large zucchini, coarsely chopped
1 cup fresh corn kernels
1 Tbsp. chili powder
1 large tomato, coarsely chopped
1/2 cup TACO BELL® Thick & Chunky Salsa
3/4 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, brown meat with onions and garlic in large skillet. Add zucchini, corn and chili powder; cook 7 min. or until vegetables are tender, stirring occasionally. Stir in tomatoes and salsa; cook 3 min. or until heated through, stirring occasionally.
Drain pasta. Add to meat mixture; mix lightly. Stir in 1/2 cup cheese. Serve topped with remaining cheese.

Nutrition Facts : Calories 600, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 41 g

CHILI-PASTA SKILLET

CHILI-PASTA SKILLET image

Categories Beef Pasta Pepper Tomato

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
3/4 cup chopped onion
1 15 ounce can red kidney beans, black beans, or red beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes, undrained
1 8 ounce can tomato sauce
1/2 cup dried elbow macaroni (2 ounces)
1 4 ounce can diced green chile peppers, drained
2 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 cup shredded Monterey Jack or cheddar cheese (2 ounces)

Steps:

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. Makes 6 servings Nutrition Facts (Chili-Pasta Skillet) Per serving: 289 kcal cal., 11 g fat (5 g sat. fat, 0 g polyunsaturated fat, 4 g monounsatured fat), 56 mg chol., 622 mg sodium, 27 g carb., 5 g fiber, 4 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

CHILI-PASTA SKILLET

Chili-Pasta Skillet image

Calling all moms....if you have a hungry teenage boy this will serve 4. If not it will serve 6. This is a great home-style comforting dish. The best part is it can be on the table in half an hour and can be a complete meal with a wedge of ice burg lettuce with ranch dressing. I hope your family enjoys this dish as much as my...

Provided by Tammy Brownlow

Categories Beef

Time 30m

Number Of Ingredients 9

Ingredients

1 lb ground beef
1 medium onion chopped
1 can(s) 15 oz pinto beans, drained (red or black may be substituted
1 can(s) 14 1/2 oz can stewed tomatoes chopped with juice
1 can(s) tomato soup, condensed
1 1/2 c dried elbow macaroni (any shape will work)
1 diced pepper of your choice, bell, poblano, jalepeno (i used jalepeno)
2 pkg taco seasoning mix
1 c shredded cheddar cheese

Steps:

1. In a large skillet cook ground beef, onion, and pepper until ground beef is browned. Drain grease.
2. Stir in beans, tomatoes with juice, dried pasta, tomato soup, taco seasoning, and just enough water to cover mixture. Bring to boiling and then reduce heat so simmer. Cook covered 20 minutes or until pasta is done - stirring often. Add water during this time if needed to finish cooking pasta.
3. Remove skillet from heat, top with cheese, and recover with lid for a couple minutes to let the cheese melt.