One Pan Chili Pasta Skillet
A quick, one-pan chili pasta skillet that is packed with protein and flavor. It takes less than 20 minutes start to finish, and the dry pasta cooks right in the seasoned beef broth for maximum flavor and easy cleanup!
Equipment
- Large heavy-bottomed skillet (or cast iron skillet)
- Wooden spoon or meat chopper
- Can opener
Ingredients
- 1 lb ground beef (80/20)
- 1 can (10oz) diced tomatoes and green chilies undrained
- 1 can (15oz) black beans rinsed and drained
- 1 packet chili seasoning
- 2 cups elbow macaroni or medium shells
- 2 cups beef broth
- 1/2 cup shredded cheddar cheese
- green onions for garnish
Instructions
- Brown the beef in a large skillet over medium-high heat.
- Stir in the chili seasoning and toast for 30 seconds.
- Pour in the diced tomatoes, black beans, and beef broth. Stir well, scraping up any browned bits.
- Stir in the dry pasta and bring to a hard boil.
- Reduce heat to a simmer, cover, and cook for 12-14 minutes until pasta is tender.
- Remove skillet from heat, sprinkle mixture with cheese. Cover and let stand about 5 minutes or until cheese is melted, garnish with the green onions .
