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- Easy Skillet Chili Mac
Easy Skillet Chili Mac
Enjoy the goodness of this fast and kid-friendly skillet meal combining Ground Beef, chili beans, salsa and fresh cilantro.
Link Copied!
Enjoy the goodness of this fast and kid-friendly skillet meal combining Ground Beef, chili beans, salsa and fresh cilantro.
Link Copied!
-
30
min -
4
SERVINGS -
420
Cal -
35 g
Protein
Test Kitchen Tips
Use a potato masher to break up Ground Beef into small crumbles while browning.
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- 30 min
- 4 SERVINGS
- 420 Cal
- 35 g Protein
Total Time: 30 min
Cook Mode
Ingredients:
- 1 pound Ground Beef (93% lean or leaner)
- 1 can (15 to 16 ounces) chili beans in chili sauce
- 1-1/2 cups prepared thick-and-chunky salsa
- 1/2 cup water
- 1/2 cup chopped fresh cilantro
- 2 cups cooked elbow macaroni, warmed
Cooking:
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef cook 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary.
- Stir in beans, salsa and water; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened, stirring frequently. Stir in cilantro.
- Serve beef mixture over macaroni.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
Test Kitchen Tips
Use a potato masher to break up Ground Beef into small crumbles while browning.
Nutrition Information
Nutrition:
422 CALORIES
0 % *
3.4g SAT FAT
0 % DV **
35g PROTEIN
0 % DV
5.2 mg IRON
0 % DV
6.8 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 93% lean ground beef: 422 Calories; 89.1 Calories from fat; 9.9g Total Fat (3.4 g Saturated Fat; 0.2 g Trans Fat; 0.6 g Polyunsaturated Fat; 3.4 g Monounsaturated Fat;) 84 mg Cholesterol; 1092 mg Sodium; 46 g Total Carbohydrate; 0 g Dietary Fiber; 5.9 g Total Sugars; 35 g Protein; 0 g Added Sugars; 67.2 mg Calcium; 5.2 mg Iron; 813 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 7.4 mg NE Niacin; 0.4 mg Vitamin B6; 2.8 mcg Vitamin B12; 262 mg Phosphorus; 6.8 mg Zinc; 39.4 mcg Selenium; 98.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.
454 CALORIES
0 % *
5.1g SAT FAT
0 % DV **
30g PROTEIN
0 % DV
4.5 mg IRON
0 % DV
5.2 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 80% lean ground beef, 1/4 recipe: 454 Calories; 135.9 Calories from fat; 15.1g Total Fat (5.1 g Saturated Fat; 0.6 g Trans Fat; 0.6 g Polyunsaturated Fat; 5.9 g Monounsaturated Fat;) 68 mg Cholesterol; 1089 mg Sodium; 47 g Total Carbohydrate; 0 g Dietary Fiber; 5.9 g Total Sugars; 30 g Protein; 0 g Added Sugars; 77.5 mg Calcium; 4.5 mg Iron; 731 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 8.3 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 213 mg Phosphorus; 5.2 mg Zinc; 34.9 mcg Selenium; 69.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, Riboflavin, Phosphorus, and Choline.
The Essential Ingredients
The Essential Ingredients:
- Ground Beef: Also called ‘hamburger,’ is made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes - just be sure to drain any remaining fat after cooking.
- Macaroni Noodles: Made from durum flour. Shaped into small, curved tubes. Ideal for mac and cheese and casseroles.
- Salsa: A flavorful condiment made from diced tomato, onions and peppers. Perfect for dipping, topping tacos or adding zest to meats or vegetables.
- Chili Beans: These beans are typically pinto or red kidney beans in a savory chili sauce. The beans are most commonly found canned for convenience.
Safe Handling Tips
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
FAQs
FAQs:
- What is a common mistake when cooking ground beef?
Overcrowding the pan is a common mistake, as it lowers the temperature of the pan and stops the maillard reaction. To prevent, use a ample sized pan to accommodate ground beef- it improves texture and prevents soggy ground beef.
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