Spicy Skillet Supper
Yield
servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ½ | medium |
onions
diced |
|
| 1 | can |
hot chili peppers
drained, diced |
*
|
| 15 | ounces |
tomato sauce
|
|
| 1 | cup |
water
|
|
| 2 | cups |
pasta, elbow macaroni
uncooked |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | teaspoons |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 0.5 | medium |
onions
diced |
|
| 1 | can |
hot chili peppers
drained, diced |
*
|
| 433.5 | ml/g |
tomato sauce
|
|
| 237 | ml |
water
|
|
| 473 | ml |
pasta, elbow macaroni
uncooked |
*
|
| 5 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 1E+1 | ml |
chili powder
|
|
Directions
Brown ground beef with onion in heavy skillet, breaking meat apart with a fork.
Pour fat off as it collects.
Stir in remaining ingredients.
Bring to boil; cover pan.
Simmer, stirring often to prevent sticking.
Cook until macaroni is tender (20-25 mins).
