Chili-Pasta Skillet
Everyone in your family will be begging for seconds of this Chili-Pasta Skillet! Done in just 35 minutes, this skillet recipe tastes just like your favorite chili recipe--plus noodles.
Everyone in your family will be begging for seconds of this Chili-Pasta Skillet! Done in just 35 minutes, this skillet recipe tastes just like your favorite chili recipe--plus noodles.
Two words describe this skillet dinner- heavy and dry. There is really no sauce when finished so I added a half cup of water to moisten. The texture is too heavy and the flavor isn't there.
I added zucchini and green and red bell pepper. Good way to hide veggies!
Delicious & easy! 1/2 cup macaroni not enough so I made it 1 cup, added another can of tomato sauce & upped chili powder to 3 tsp.
I make this from time to time, but I also add cumin and diced sweet pepper. I always called this goulash. You can add just about any kind of beans. The chopped green chilies don't seem to have much taste in this dish, so I always omit them.
I made it exactly like the recipe and it was OK but didn't have much flavor. It tasted like something was missing.
I love this recipe and have made it several times. I made a couple of substitutions because of allergies. I used organic frozen corn in place of the beans and did not use cheese since we don't eat dairy. It's great leftover too.
I would go with 1 cup or 1 1/2 cups of dry pasta and 24 oz of pasta sauce. Also, threw in half a packet of taco seasoning. SO GOOD!