6 servings (serving size: about 1 1/3 cups)

Since this cooks in one skillet, prep and cleanup are a snap. This dish is easy on the budget, too, since it serves six using less than a pound of meat. Top it off with sliced green onions and a shower of reduced-fat shredded cheddar.

How to Make It

Heat oil in a large nonstick skillet over medium heat. Add onion and beef to pan; cook 4 minutes or until onion is tender and beef is browned, stirring to crumble. Stir in chili powder, cumin, and oregano; cook 1 minute. Stir in 2 cups water and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until pasta is done.

Ratings & Reviews

Been making this for years

May 20, 2015
I have been making this recipe for years ever since I saw it in the issue of Cooking Light it was originally published in.  It is a great, one-pot, satisfying meal.  I add 1/2 cup of diced green pepper and substitute black beans for the pinto.  Easy to customize to your individual likes and/or what you have on hand.  Today, I didn't have tomato sauce so I subbed jarred marinara.  Used can of petite diced tomatoes (no salt added) and a 4 oz. can of mild diced green chilies.  I usually use 1 - 1.25 pounds of beef.  Recommend. 

veryslowcook's Review

February 14, 2012
My favorite thing about this dish is how quickly it comes together in one pan. I will make it again because of this, but I wish it was more flavorful. I added a little cayenne & extra salt, but it still needed more flavor. I didn't have green onions or cheddar for toppings and I'm sure that would've helped too.

vanessatodd's Review

July 29, 2009
Although this is not a culinary masterpiece, it is a good one-pot meal. It is quick and easy and a perfect way to wean kids off of "Hamburger Helper" meals.

Lisa712's Review

June 23, 2009
I love this recipe. It is fast, easy, uses ingredients I have onhand, and my husband gobbled it up and had to restrain himself from going back for thirds. The second time I made it I threw in some frozen green beans, for the meat, I use whatever I have in the freezer. I halved the amount of cumin and thought it was full of flavor. This is a great weeknight recipe.

sedutta's Review

June 03, 2009
This is a great weeknight meal. I subbed a can of black beans for the meat, so it was a veggie meal. I also used a can of Rotel instead of tomatoes with green chilis, which really spiced things up quite nicely! Served this with cornbread.

mommydark's Review

May 01, 2009
I found I was quite full after one serving topped w/a dollop of nonfat Greek yogurt and approx 1/8 cup shredded cheese (disclaimer: we had 1/16 of cornbread made in 8x8 pan as an appetizer). I found the yogurt tamed the strength of the chili, though my son didn't find it too spicy and ate about 1/2-3/4 serving size. I substituted pasta we had on hand (in this case, whole wheat elbow macaroni) for the wagon wheel pasta. It still tasted delicious. I would definitely make this again. It is a good everyday simple and quick to make dinner.

CatGirlD's Review

March 08, 2009
This recipe is awesome for a weeknight meal. It is as easy as making chili from a mix...a one-skillet meal!

Schuler's Review

March 07, 2009
This dish needs tweaking to be delicious. Add 1 teaspoon of Ancho chili powder, and 2 add'l teas of cumin. Slat and pepper the meat before adding it to he skillet, add some garlic powder to the meat as well. I found this dish to best best when made into a salad. Add lettuce, sliced avacado and crumbled tortlla stips and it is a great lunch!

nyca5124's Review

February 28, 2009
I think this could be good. I didn't think the recipe was worthy of such great reviews. My husband found it inedible, and settled for a bowl of cereal for dinner. I ate mine, but it wasn't great. The dish had a funny flavor, I don't know why. Won't make this again.

AnglWords's Review

February 27, 2009
Good, but not great. I loved the fact it was easy to make and in one pot, but just thought it was average. I wouldn't bother making it again.