Chili-Pasta Skillet

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!