Skillet Chili Mac & Cheese

Ingredients:
1lb lean ground beef
1/2 medium onion, chopped
2 cloves garlic, minced
salt & pepper
1-15oz can petite diced tomatoes, slightly drained
1-6oz can tomato paste
1–15oz can kidney beans, drained & rinsed
4 cups low-sodium beef broth
1 Tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon dried cilantro
1/2 teaspoon salt
1/2 teaspoon dried oregano flakes
2 cups large elbow macaroni, dry
2 cups shredded 2% milk reduced-fat sharp cheddar cheese
Toppings; shredded cheese, green onions, parsley, crushed tortilla chips, hot sauce

Directions:

1. Add ground beef, onion, and garlic to a very large skillet over medium-high heat. Season with salt & pepper then cook beef until no longer pink. Drain then return to the skillet.
2. Add petite diced tomatoes, tomato paste, kidney beans, beef broth, and spices to the skillet. Bring to a boil then add macaroni noodles and place a lid on top. Cook for 5-7 minutes or until noodles are just barely al dente (do not overcook,) stirring once. Add cheese then stir until smooth. Let dish sit off the heat and thicken for 10 minutes before serving.

Serves 6

MY NOTES:  I leave the out the dried cilantro.

Source:  Iowa Girl Eats