Chuckwagon Beef and Bean Skillet
20Prep Time Minutes
20Total Time Minutes
7Number of Ingredients
2 cups dry multigrain elbow macaroni, uncooked
1 pound ground round beef (85% lean)
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1 can (15 oz each) Van Camp's® Pork and Beans
1-1/2 cups frozen whole kernel corn
1 can (4 oz each) diced green chilies, undrained
1 cup shredded reduced fat Colby Jack cheese
|% Daily Value|
|Total Fat||13 g||20%|
|Saturated Fat||5 g||27%|
|Dietary Fiber||9 g||37%|
|Vitamin C||7 mg||12%|
|Vitamin A||681 iu||14%|
Cook macaroni according to package directions, omitting salt.
Meanwhile, cook beef in 12-inch skillet over medium-high heat until crumbled and no longer pink, stirring occasionally; drain. Stir in all remaining ingredients, except macaroni and cheese. Cook 5 to 8 minutes or until hot and bubbly, stirring occasionally.
When macaroni is cooked, stir into beef mixture. Top with cheese; cover and let stand 3 minutes or until cheese is melted.
Canned whole kernel corn (one 11-ounce or 15.25-ounce can, drained) may be used in place of frozen corn. Use no salt added corn to keep nutrition similar.