Kickin' Chili Mac Pasta Skillet
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
- 1 box Dreamfields Elbows
- 12 Roma tomatoes chopped, divided (1-3/4 pounds)
- 1 peach peeled, pitted and sliced
- 1 habanero pepper
- 1 tablespoon sugar
- 1/4 cup water
- 1 pound lean ground beef 90% lean
- 1/4 cup onion diced
- 1 green chili pepper chopped
- 1 can 15 ounces black beans, rinsed and drained
- 1 can 15 ounces chili beans
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- Cheddar cheese shredded (optional)
Cook pasta according to package directions. Place pasta in large bowl; set aside.
Meanwhile, place two thirds of the chopped tomatoes, the peach slices, habanero pepper, sugar and water in blender or food processor container. Blend or process until smooth; set aside.
Heat medium skillet over medium heat until hot. Add ground beef, onion and chili pepper to skillet. Cook about 6 to 8 minutes or until beef is browned and cooked through, stirring occasionally, breaking beef into crumbles. Drain liquid if necessary.
Add remaining chopped tomatoes to skillet with beef; simmer 3 minutes, stirring occasionally. Add tomato-peach mixture, beans, chili powder and cumin. Increase heat to medium-high; cook 15 minutes, stirring frequently. Reduce heat; simmer 10 minutes.
Add beef mixture to pasta; stir to combine. Add cilantro; toss to combine. Sprinkle with cheese, if desired.
Serving: 1g | Calories: 123.65kcal | Carbohydrates: 9.56g | Protein: 13.67g | Fat: 3.82g | Saturated Fat: 1.4g | Cholesterol: 35.15mg | Sodium: 111.2mg | Potassium: 522.48mg | Fiber: 2.71g | Sugar: 6.21g | Vitamin A: 1743.96IU | Vitamin C: 16.82mg | Calcium: 26.63mg | Iron: 2.33mg