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Chili Mac

What could be better than combining two favorites, chili and mac 'n' cheese?  This skillet dish is ready in just 45 minutes and it's sure to please!

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Servings: about 1 3/4 cups each

Cook: 30 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce
 

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1 pound ground beef
1 cup Pace® Picante Sauce
1 tablespoon chili powder
1 can (14.5 ounces) whole canned peeled tomatoes, drained and cut up
1 cup frozen whole kernel corn
6 ounces (about 1 1/2 cups) elbow macaroni, cooked and drained
1/2 cup shredded Cheddar cheese (about 2 ounces)
8 slices pitted peeled avocados
1/4 cup sour cream
  • 1

    Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

  • 2

    Stir the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to low.  Cook for 10 minutes.

  • 3

    Stir in the elbows.  Top with the cheese.  Cover and cook until the cheese is melted.  Top with the avocado and sour cream.

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