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Easy Skillet Chili Mac

Enjoy the goodness of this fast and kid-friendly skillet meal combining Ground Beef, chili beans, salsa and fresh cilantro.

Easy Skillet Chili Mac

Cook Time: 30 Minutes

Servings: 4

Ingredients: 6

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Ingredients

Preparation

  1. Step 1

    Heat large nonstick skillet over medium heat until hot. Add Ground Beef cook 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary.

    Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

  2. Step 2

    Stir in beans, salsa and water; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened, stirring frequently. Stir in cilantro.

  3. Step 3

    Serve beef mixture over macaroni.

Nutrition Information

422 Calories

0 %*

3.4g SAT FAT

0 %DV**

35g PROTEIN

0 %DV

5.2 mg IRON

0 %DV

6.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef: 422 Calories; 89.1 Calories from fat; 9.9g Total Fat (3.4 g Saturated Fat; 0.2 g Trans Fat; 0.6 g Polyunsaturated Fat; 3.4 g Monounsaturated Fat;) 84 mg Cholesterol; 1092 mg Sodium; 46 g Total Carbohydrate; 0 g Dietary Fiber; 5.9 g Total Sugars; 35 g Protein; 0 g Added Sugars; 67.2 mg Calcium; 5.2 mg Iron; 813 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 7.4 mg NE Niacin; 0.4 mg Vitamin B6; 2.8 mcg Vitamin B12; 262 mg Phosphorus; 6.8 mg Zinc; 39.4 mcg Selenium; 98.7 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.

454 Calories

0 %*

5.1g SAT FAT

0 %DV**

30g PROTEIN

0 %DV

4.5 mg IRON

0 %DV

5.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 80% lean ground beef, 1/4 recipe: 454 Calories; 135.9 Calories from fat; 15.1g Total Fat (5.1 g Saturated Fat; 0.6 g Trans Fat; 0.6 g Polyunsaturated Fat; 5.9 g Monounsaturated Fat;) 68 mg Cholesterol; 1089 mg Sodium; 47 g Total Carbohydrate; 0 g Dietary Fiber; 5.9 g Total Sugars; 30 g Protein; 0 g Added Sugars; 77.5 mg Calcium; 4.5 mg Iron; 731 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 8.3 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 213 mg Phosphorus; 5.2 mg Zinc; 34.9 mcg Selenium; 69.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, Riboflavin, Phosphorus, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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