Thursday nights at our house are just the girls and I for dinner. Often times ( I must confess) I simply open up their favorite cans of dinner and heat and serve….yes the dreaded Chef Boyardee and Spaghettios. OK, I said it—confession is good for the soul.
But this week, even though I had the cans in the pantry, I decided to make something for dinner. I had a Chili Mac recipe that I’ve made before but I didn’t really follow it. Here is what I did instead (these items are almost always in my pantry/refrigerator so this works for a good “throw down” meal)
In a large skillet cook over medium heat:
- 1 lb ground beef
- 1/2 c chopped onion
Drain off fat from beef
Stir into meat and onions:
- 1 can of Ro-Tel
- chopped green bell pepper (I put about 3/4 cup in)
- 8 oz tomato sauce
- 1/2 of the tomato sauce can of water…so I guess that would be 4 oz!
- 2 teaspoons chili powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cumin
- 1 cup dried elbow macaroni
Bring all of that to a boil
Cover, reduce heat to simmer and cook for 15-20 minutes or until the pasta is tender.
I cut up some strawberries and put out some raw mini-carrots and voila! dinner is served.