| Ingredients:
12 ounces of refrigerated fully-cooked ground beef crumbles
1 can (15 ounces) chili hot beans in chili sauce, unstrained
1 can (14-1/2 ounces) chili-style chunky tomatoes, undrained
1 cup frozen corn
1/4 teaspoon pepper
Toppings:
Shredded Mexican cheese blend or Cheddar cheese
Dairy sour cream (use a low fat version for less calories and fat)
Directions:
1. PLACE beef, beans, tomatoes, corn and pepper in a 2-quart microwave-safe casserole. STIR with a rubber spatula to mix well.
2. Adult help needed: Careful! Casserole will be very hot! Using pot holders, REMOVE the casserole from the microwave. LET STAND 3 minutes, covered.
3. ADD the water to the macaroni. STIR with a spoon.
4. Adult help needed: MICROWAVE, uncovered, on HIGH 4-1/2 to 5 minutes or until macaroni is tender. Careful! The bowl and macaroni will be very hot. Using pot holders, REMOVE the bowl from the microwave. Do NOT drain off the water.
5. Adult help needed: Careful! Casserole will be very hot! Using pot holders, REMOVE the casserole cover and STIR the chili with rubber spatula.
6. SERVE the chili with the cheese and sour cream.
Helpful Adult Hint: Ahead of time, brown one pound ground beef in skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into small crumbles. Pour off drippings and refrigerate.
Wash your hands before cooking
• Read the recipe
• Gather all your cooking supplies
• Make sure you have all the ingredients |
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• Scissors
• Can opener
• Measuring spoons
• 1 cup dry measure
• 2-quart microwave-safe casserole with cover
• Rubber spatula
• Pot holders
• Large spoon
• 2 small bowls |
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Serve With:
• Baked potato half with sour cream
• Chocolate skim milk
• Hot and Sweet Watermelon |
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