Chili Mac

Campbell's Chili Mac Recipe

What could be better than combining two favorites, chili and mac 'n' cheese?  This skillet dish is ready in just 45 minutes and it's sure to please!

At a glance


15 min.


45 min.



Servings: about 1 3/4 cups each

Cook: 30 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 pound ground beef
1 cup Pace® Picante Sauce
1 tablespoon chili powder
1 can (14.5 ounces) whole canned peeled tomatoes, drained and cut up
1 cup frozen whole kernel corn
6 ounces (about 1 1/2 cups) elbow macaroni, cooked and drained
1/2 cup shredded Cheddar cheese (about 2 ounces)
8 slices pitted peeled avocados
1/4 cup sour cream

How to Make It

  • 1

    Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

  • 2

    Stir the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to low.  Cook for 10 minutes.

  • 3

    Stir in the elbows.  Top with the cheese.  Cover and cook until the cheese is melted.  Top with the avocado and sour cream.

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