Chili Macaroni Skillet

Makes 10 servings; 6 ounces each serving

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  • 1 (15 oz) can black beans, low sodium
  • 1 lb. ground beef
  • 1 tsp chili powder
  • 1 ½ cups mild salsa
  • 2 ½ cups (12 ounces) uncooked macaroni pasta
  • 3 cups water
  • 1/3 cup cheddar cheese, shredded


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Drain and rinse beans.
  3. Heat a large skillet over medium heat and cook beef until no longer pink, about 5-10 minutes, stirring to break apart into crumbles. Drain beef and return to skillet. 
  4. Stir in beans, chili powder, salsa, uncooked pasta and water. Bring to a boil, reduce heat to low, and simmer for about 15 minutes or until pasta is tender and sauce is slightly thickened, stirring occasionally. Top with shredded cheddar cheese. Serve.
  5. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.