Recipe: Chili Macaroni | Idaho Statesman

This Better Homes and Gardens recipe is great for fall — and the busy schedules we’ve all been juggling.

And, in my opinion, there is no better food than macaroni and cheese.

This is just one of the many tasty ways you can dress up that ultimate comfort food.

Chili Macaroni

Yield: 4 servings

12 ounces lean ground beef or uncooked ground turkey

1/2 cup chopped onion (1 medium)

1 14.5-ounce can diced tomatoes and green chilies

1-1/4 cups tomato juice

2 teaspoons chili powder

1/2 teaspoon garlic salt

1 cup dried wagon wheel macaroni or elbow macaroni

1 cup frozen cut green beans

1 cup shredded cheddar cheese (4 ounces) (optional)

Tortilla chips (optional)

In a very large skillet, cook ground beef and onion over medium until meat is brown. Drain off fat. Stir undrained tomatoes, tomato juice, chili powder, and garlic salt into meat mixture. Bring to boiling. Stir in pasta and green beans. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until pasta and beans are tender.

Top with shredded cheddar cheese and and serve with tortilla chips, if desired.