Ever have one of those days when suppertime rolls around and you are completely and totally uninspired? What’s worse is those days when you are not only uninspired, you simply do not want to cook. You know, those days when it’s all you can do not to just call in pizza or have your honey pick up carry-out on his way home from work.
I’m having one of those days, and I’m going to share with you one of my quick fix meals for the uninspired chef. It’s cooking on my stove as we speak (so to speak). This is one where you basically open a bunch of cans that are already in your pantry and dump them together in a large skillet. Opening all of those cans even stirred enough culinary creativity that I threw a pan of cornbread in the oven, too!
Chili Pasta Skillet
1 pound ground beef
3/4 cup chopped onion
15-oz. can red kidney beans, rinsed and drained
14-oz. can diced tomatoes, undrained
8-oz. can tomato sauce (I usually have the regular 15 oz. cans, which is okay)
1/2 cup dried elbow macaroni
4-oz. can diced green chile peppers, drained
2 to 3 tsp. chili powder
1/2 tsp. garlic salt
1/2 cup shredded Monterey Jack or cheddar cheese
1. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.
2. Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chile peppers, chili powder, and garlic salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.
recipe courtesy of the Better Homes and Gardens New Cook Book
