Sunnys Tex Mex Chili Mac Skillet Recipes

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MEXI-MAC SKILLET



Mexi-Mac Skillet image

This is the yummiest, quickest recipe I have. There's no need to precook the macaroni. Everything comes together in one smart skillet. -Maurane Ramsey, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pound extra-lean ground beef (95% lean)
1 large onion, chopped
1-1/4 teaspoons chili powder
1 teaspoon dried oregano
1/4 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
2/3 cup uncooked elbow macaroni
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large nonstick skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes., Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

TEX-MEX CHILI



Tex-Mex Chili image

Need to satisfy big, hearty appetites? Look no further than a chili brimming with beef stew meat, plenty of beans and tasty spices. -Eric Hayes, Antioch, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h20m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 16

3 pounds beef stew meat
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3/4 cup salsa verde
1 envelope chili seasoning
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Optional: Shredded cheddar cheese, minced fresh cilantro, sour cream, sliced jalapeno or fresno peppers and additional salsa verde

Steps:

  • In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.

Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1030mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein. Diabetic Exchanges

BIG OLE TEX-MEX BURRITO OMELET



Big Ole Tex-Mex Burrito Omelet image

Provided by Sunny Anderson

Categories     main-dish

Time 1h17m

Yield 4 servings

Number Of Ingredients 19

1 pound tomatillos, husked, rinsed and quartered
1 medium Vidalia onion, quartered
1 jalapeno pepper, halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small bunch fresh cilantro
1 link Mexican chorizo casing removed
1/2 teaspoon ground cumin
Pinch of cayenne pepper
Pinch of paprika
1 cup mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed
Kosher salt and freshly
1 green bell pepper, chopped
8 large eggs, beaten
1 tablespoon milk
1 tablespoon unsalted butter
1/2 cup shredded pepper jack cheese
Mexican crema or sour cream, thinned with half-and-half, for garnish
1 plum tomato, seeded and chopped, for garnish

Steps:

  • Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
  • Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
  • Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.

TEX-MEX CHILI MAC



Tex-Mex Chili Mac image

This is a great casual dinner served with cornbread and beer. Be sure and offer chopped cilantro, diced red onions, and sour cream as toppings. For more flavor you can sub chilis in adobo for the Rotel tomatoes. Any small pasta noodle will do like elbow or penne. For the cheese, I like a mixture of extra-sharp cheddar and pepper jack.

Provided by Penny Stettinius

Categories     One Dish Meal

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 lbs ground beef
2 onions, chopped
3 celery ribs, chopped
4 garlic cloves, minced
1 red pepper, chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
salt and pepper
16 ounces amber beer
10 ounces Rotel Tomatoes
16 ounces tomato puree
6 ounces cream cheese
16 ounces pasta
4 cups cheese, shredded

Steps:

  • Brown the ground meat and set aside.
  • Drain off most of the grease from the meat and saute the onion, garlic, celery, and pepper until soft.
  • Add the tomatoes, Rotel, cumin, chili powder, oregano, and salt and pepper.
  • Stir well and cook 2 minutes.
  • Add the beer and lower the heat to a low simmer.
  • Return the meat to the pot and slow simmer for about 15-20 minutes until the flavors all work together.
  • Preheat your oven to 350 degrees.
  • Cook the pasta according to package directions until al dente, drain and set aside.
  • Take the meat mixture off the heat and taste, re-season with salt and pepper, then stir in the cream cheese.
  • Toss the pasta with the sauce.
  • Spray the casserole dish with oil and layer 1/2 the pasta mixture on the bottom.
  • Top with 1/2 the cheese and then spread on the remaining pasta mixture and top with remaining cheese.
  • Bake for about 45 minutes, or until hot, browning and bubbly.

CHILI MAC SKILLET RECIPE



Chili Mac Skillet Recipe image

This Chili Mac Skillet is a quick and easy meal that is perfect for those nights when you need a dinner in a hurry. From start to finish, it's ready in 30 minutes or less!

Provided by Camille Beckstrand

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 pound ground beef
1 onion (diced)
15.5 ounces pinto beans (rinsed and drained)
8 ounces tomato sauce
10 ounces canned Rotel tomatoes (diced tomatoes and green chilies)
¾ cup elbow macaroni (uncooked)
⅓ cup water
½ teaspoon garlic salt
1 Tablespoon ketchup
1 Tablespoon Worcestershire sauce
1 cup shredded cheddar cheese

Steps:

  • In a large skillet pan, brown ground beef and diced onions until beef is fully cooked. Drain grease and return to skillet.
  • Add in beans, tomato sauce, diced tomatoes with green chilis, uncooked macaroni, water, garlic salt, ketchup, and Worcestershire sauce.
  • Bring contents of pan to boiling, then reduce heat to medium-low. Cover with lid and simmer for about 20 minutes or until macaroni starts to get tender, stirring often.
  • Sprinkle with cheese, then cover with lid and let cheese melt. Serve warm.

Nutrition Facts : Calories 467 kcal, Carbohydrate 39 g, Protein 28 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 73 mg, Sodium 618 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving

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