When we were growing up, this time of year was absolutely INSANE for our family.
Five of the six sisters played soccer (I was the uncoordinated sister who didn’t play), with many sisters playing in more than one league; one sister did tumbling, all six of us took piano lessons and had a large spring piano recital, and softball season started (which all six of us also played).
Our sweet parents became a taxi service, shuttling each of us to our different activities.
To be honest, I am not sure how they kept it together during this crazy season!
I have three children myself and on busy nights, it’s a struggle to get dinner on the table.
This is a quick and easy meal is perfect for those nights when you need a dinner in a hurry. From start to finish, it’s ready in 30 minutes or less!
Ingredients needed to make this Chili Mac Skillet:
- 1 pound ground beef
- 1 onion diced
- 15.5 ounces pinto beans rinsed and drained
- 8 ounces tomato sauce
- 10 ounces canned Rotel tomatoes (diced tomatoes and green chilies)
- ¾ cup elbow macaroni uncooked
- ⅓ cup water
- ½ teaspoon garlic salt
- 1 Tablespoon ketchup
- 1 Tablespoon Worcestershire sauce
- 1 cup shredded cheddar cheese
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Chili Mac Skillet:
- In a large skillet pan, brown ground beef and diced onions until beef is fully cooked. Drain grease and return to skillet.
- Add in beans, tomato sauce, diced tomatoes with green chilis, uncooked macaroni, water, garlic salt, ketchup, and Worcestershire sauce.
- Bring contents of pan to boiling, then reduce heat to medium-low. Cover with lid and simmer for about 20 minutes or until macaroni starts to get tender, stirring often.
- Sprinkle with cheese, then cover with lid and let cheese melt. Serve warm.
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Chili Mac Skillet Recipe
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 15.5 ounces pinto beans, rinsed and drained
- 8 ounces tomato sauce
- 10 ounces canned Rotel tomatoes (diced tomatoes and green chilies)
- ¾ cup elbow macaroni, uncooked
- ⅓ cup water
- ½ teaspoon garlic salt
- 1 Tablespoon ketchup
- 1 Tablespoon Worcestershire sauce
- 1 cup shredded cheddar cheese
Equipment
Instructions
- In a large skillet pan, brown ground beef and diced onions until beef is fully cooked. Drain grease and return to skillet.
- Add in beans, tomato sauce, diced tomatoes with green chilis, uncooked macaroni, water, garlic salt, ketchup, and Worcestershire sauce.
- Bring contents of pan to boiling, then reduce heat to medium-low. Cover with lid and simmer for about 20 minutes or until macaroni starts to get tender, stirring often.
- Sprinkle with cheese, then cover with lid and let cheese melt. Serve warm.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Sure you can. However, expect it to be very tough. Brisket is one of those types of meat that is best when cokeod slow so that the fat and cartilage have time to break down properly. If you try sauteing or frying your brisket (in olive or some other oil or in a bit of butter), be sure to cut the pieces thin and bite-size small, and don’t cook the pieces for very long or they will be impossibly overcokeod, dry, and tough. It might help if you throw in some onion (for juiciness) and/or some tomato sauce (any kind you have on hand, including ketchup) to help break down the meat and make it a bit tenderer.Good luck.
this looks amazing!!!! I cannot wait to make it!
This was delish. Only changes made is that I used kidney beans(what I had on hand) and instead of rotel I used chopped tomatoes and garlic, since the kids think rotel is too hot for them.
The Worcestershire sauce is what makes this dish so tasty. I doubled the cheese, we like it cheesy. perfect quick midweek meal. Will make again for sure!
We thought this was pretty tasty. I made it as directed with ground turkey. It definitely is a bit spicy and my kids aren’t used to that, so 4/5 didn’t really eat it. But, it was a welcome addition to our menu and I think I’ll make it again.
I just made this and it is really good. So easy and inexpensive too. I had leftover small shells so I just used those instead of buying macaroni. Definitely is a keeper and will be making again! Thanks.
Delicious! Made this for dinner tonight and my family devoured it. No leftovers!
Better than my old go to chili mac recipe. There is something about the zing of the ketchup and warmth of the Worcestershire that give it that extra yumminess.
I dont know about you guys but this recipe is actually missing the “chili” flavor. I had to go look at some other Chili Mac recipes to see why it didn’t taste all that great to me. Really needs some chili powder and cumin. This recipe just did not fit my family’s expectation of Chili Mac.
Needed more noodles, otherwise it had good flavor
This has been my goto for 3-4 years. I love ip’s & have several. I refuse to make chili mac any other way!