Skillet Chili Mac with Corn and Green Chiles

Serves 6

**If you want a traditional chili mac, omit the corn, chiles and cilantro**

INGREDIENTS:
1 pound ground beef
1 onion, minced
3/4 tablespoon chili powder (add more if you want more heat)
1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce

2 cups water

8 ounces (2 cups) elbow macaroni
1 cup frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese, divided

DIRECTIONS:

Brown ground beef and onions until  the ground beef is no longer pink.  Drain off any excess fat or grease. Add the ground beef and onions back to the pan and add chili powder, coriander, cumin, salt, garlic, and brown sugar.  Cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-15 minutes.

Stir in frozen corn, green chiles and cilantro.  At this point I remove a plate full for Xander, who can't eat milk products.  Then stir in 1 cup of cheese, and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Serve with a green salad.

Recipe Source: MelsKitchenCafe.com