|1 poundground beef|
|3/4 cupchopped onion|
|1 15.5-oz canred kidney beans; (rinsed and drained)|
|1 14.5-oz candiced tomatoes; (undrained)|
|1 8-oz cantomato sauce; 8-ounce can|
|1/2 cupdried elbow macaroni; (2 ounces)|
|1 4-oz candiced green chile peppers; (drained)|
|2 teaspoonschili powder|
|1/2 teaspoongarlic salt|
|1/2 cupMonterey Jack or cheddar cheese; shredded (2- ounces)|
Chili-Pasta Skillet Preparation
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.
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