Chili-Pasta Skillet

Tammy Brownlow


Calling all moms....if you have a hungry teenage boy this will serve 4. If not it will serve 6. This is a great home-style comforting dish. The best part is it can be on the table in half an hour and can be a complete meal with a wedge of ice burg lettuce with ranch dressing. I hope your family enjoys this dish as much as my family does.

★★★★★ 2 votes
10 Min
20 Min
Stove Top


1 lb
ground beef
1 medium
onion chopped
1 can(s)
15 oz pinto beans, drained (red or black may be substituted
1 can(s)
14 1/2 oz can stewed tomatoes chopped with juice
1 can(s)
tomato soup, condensed
1 1/2 c
dried elbow macaroni (any shape will work)
diced pepper of your choice, bell, poblano, jalepeno (i used jalepeno)
2 pkg
taco seasoning mix
1 c
shredded cheddar cheese


1In a large skillet cook ground beef, onion, and pepper until ground beef is browned. Drain grease.
2Stir in beans, tomatoes with juice, dried pasta, tomato soup, taco seasoning, and just enough water to cover mixture. Bring to boiling and then reduce heat so simmer. Cook covered 20 minutes or until pasta is done - stirring often. Add water during this time if needed to finish cooking pasta.
3Remove skillet from heat, top with cheese, and recover with lid for a couple minutes to let the cheese melt.

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Pasta
Regional Style: American
Collection: One-Pot Meals
Other Tags: Quick & Easy, For Kids
Hashtag: #ground