Skillet Chili Mac
Photography Courtesy Borden
Featured in Autumn 2025
Ingredients
1 pound ground beef
1 cup chopped onion
1 24-ounce can crushed tomatoes
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon salt
2 cups elbow macaroni (8 ounces), cooked and drained
1 2-cup package Borden Cheese Thick-cut Four Cheese Mexican Shreds
1 2-cup package Borden Cheese Sharp Cheddar Shreds
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
Instructions
- In a large skillet over medium heat cook ground beef and chopped onion 5 to 7 minutes or until meat is browned, stirring occasionally. Drain fat if necessary.
- Stir in tomatoes, chili powder, cumin, and salt. Stir in cooked macaroni. Reduce heat to medium-low.
- Top with cheeses, saving some for topping. Stir to combine. Cover and cook until cheese is melted. Remove from heat; top with green onions and cilantro. Add reserved cheeses on top. Makes 10 servings.
Recipe courtesy Borden
