Chili-Pasta Skillet

This dinner out on our balcony was actually a couple weeks ago. We wouldn't have been able to stand the heat this past weekend - it was a hot one, pushing past 100 and almost breaking a record! Instead we mostly spent our time in the blessed AC. We had absolutely no plans going into the weekend, so we were able to spontaneously join friends at the pool on Saturday afternoon, where I discovered that 105 degrees is the exact perfect temperature for optimal pool relaxation. We also joined them for dinner downtown that night. It was so nice to not have a schedule and just truly relax. I delved into a new Elizabeth Berg novel (one of my fave authors) and pretty much did nothing else. We're moving in 3 weeks, so it was nice to enjoy the freedom and relaxation now, since it will get busier as moving day approaches. It was glorious to say the least!

Here's a little sampling of a yummy meal that is so easy and quick to make if you have all these canned goods in your pantry. Feel free to use the pasta measurement as a guideline, not a rule. Clearly I added a bit more! Hope you had a wonderful weekend :)

Chili-Pasta Skillet

1 lb. lean ground beef

3/4 c. chopped onion

1 15-oz. can red kidney beans, black beans, or red beans, rinsed and drained

1 14.5-oz. can diced tomatoes, undrained

1 8-oz. can tomato sauce

1 4-oz. can diced green chile peppers, drained

1/2 cup dried elbow macaroni or other pasta shapes (2 oz.)

2-3 tsp. chili powder (or to taste)

1/2 tsp. garlic salt

1/2 cup shredded Monterey Jack or cheddar jack cheese

In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in beans, undrained tomatoes, tomato sauce, chile peppers, macaroni, chili powder, and garlic salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove from heat; sprinkle with cheese. Cover and let stand about 2 minutes or until cheese melts.

source: Better Homes & Gardens New Cookbook