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

Prep

15 min.

Total

45 min.

Serves

4

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) cooked elbow macaroni, 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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Recipe Nutritional Information

Made With

Pace® Picante Sauce

calories

480

totalfat

26.29g

saturatedfat

10.497g

cholesterol

96mg

sodium

852.749mg

totalcarbohydrate

31.04g

dietaryfiber

5.473g

protein

31.282g

vitamina

30%DV

vitaminc

30%DV

calcium

20%DV

iron

20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#23084