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Chili Mac

Recipe and picture courtesy of Sargento


1 lb. ground beef or turkey
1 medium onion, chopped
1 green bell pepper, chopped
1 can (14-1/2 oz.) Mexican or chili-style stewed tomatoes, undrained
1/2 cup water
1 package (1-1/4 oz.) taco seasoning mix
2 cups (7 oz.) elbow macaroni or small shells, cooked and drained
2 cups (8 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican, divided


1. Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings
2. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally
3. Toss pasta with meat mixture
4. Spoon 3 cups of mixture into an 11×7-inch baking dish
5. Sprinkle with 1 cup cheese; top with remaining meat mixture
6. Cover with foil; bake in preheated 375°F oven 30 minutes
7. Uncover; sprinkle with remaining cheese
8. Return to oven 5 minutes or until cheese is melted