Ingredients Jump to Instructions ↓

  1. 12 ounces extra-lean ground beef

  2. 2 cups water

  3. 1 can (14 1/2 ounces) diced tomatoes in juice , undrained

  4. 1 can (4 ounces) diced green chiles

  5. 2 tablespoons chili powder

  6. 1 1/2 cups (6 ounces) dried elbow macaroni

  7. 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk

  8. 1 cup (1 ounce) shredded cheddar cheese Additional shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. COOK beef in large, nonstick skillet over medium-high heat, stirring frequently, until no longer pink; drain. Stir in water, tomatoes with juice, chiles and chili powder. Cook until mixture comes to a boil. ADD pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender. STIR in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle additional cheese over top. Cover; let stand for 5 to 10 minutes before serving.


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