This recipe has always been a hit among our friends, both young and old! We are huge fans of Mexican food and make a lot of it! Yet again, a very simple recipe!

Chili Mac

1 lb. ground beef (we personally use 93% fat free)

1 cup Pace Picante Sauce

1 tbsp. chili powder

1 can (14 1/2 oz.) whole peeled tomatoes, cut up

1 cup frozen whole kernal corn

3 cups cooked elbow pasta (we just usually use a 16 oz. box)

1/2 cup shredded chedder cheese

*optional - sliced avocado and sour cream* (we never used sliced avocado in it, so I wouldn't know if it is good)

Directions:

Brown the beef in a skillet. Pour off the fat.

Add the picante sauce, chili powder, tomatoes, and corn. Heat to a boil.  Cook over low heat for 10 minutes.

Add the pasta in, stir well.  Top with cheese and cover until the cheese is melted.

I like to eat mine with sour cream on top... but then again, I am a huge fan of sour cream :-)

PS - you're going to want to use the biggest skillet you can find, trust me!