Beef Chili Mac

  • 1 Tbsp. vegetable oil
  • 1 medium green bell pepper, chopped
  • 1 lb. lean ground beef
  • 1 jar RAGÚ® Tomato Garlic & Onion Sauce
  • 2 Tbsp. chili powder
  • 8 ounces elbow macaroni, cooked and drained
  1. Heat oil in 12-inch nonstick skillet over medium-high heat and cook green pepper, stirring occasionally, 3 minutes. Add ground beef and cook, stirring occasionally; drain.
  2. Stir in sauce and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes.
  3. Stir in macaroni and heat through. Serve, if desired, with sour cream and shredded Cheddar cheese.