| Cheddar Melt Chili |
1 pound lean ground beef
3 cups hot water
1 package Hamburger Helper Cheddar cheese melt
1 cup Old El Paso salsa (any variety)
1/2 cup milk
1/4 to 1/2 teaspoon chili powder
2 (15 ounce) cans spicy chili beans in sauce, undrained
1/3 cup milk
Cook beef in Dutch oven over medium-high heat, stirring
occasionally, until
brown; drain.
Stir in hot water, uncooked Pasta, Sauce Mix, salsa, 1/2 cup milk, the chili
powder and beans.
Heat to boiling, stirring frequently.
Reduce heat; cover and simmer 12 to 14 minutes, stirring occasionally, until
pasta is tender.
Meanwhile, stir Topping mix and 1/3 cup milk in bowl 30
seconds; set aside.
Remove chili from heat; stir. Pour topping evenly over chili, or spoon over each
serving.
|
 | |
