Skillet Chili Mac

I got this recipe from the America's Test Kitchen Family Cookbook and it was great! I added a little more spice and some beans and corn and the whole family loved it. I served it with my favorite corn bread which happens to be the Marie Callender's corn bread mix (I know that sounds weird, but seriously it's better than any home-made cornbread I've had).

Skillet Chili Mac

3 tablespoons canola oil
1 lb ground beef
1 cup chopped onion
1 red bell pepper, chopped
1/2 teaspoon salt
4 cloves garlic, minced
1 1/2 tablespoons chili powder
1 tablespoon cumin
1/4 teaspoon dried oregano
1/4 - 1/2 teaspoon Mrs. Dash Original Blend
8 oz or 2 cups dry elbow macaroni
1, 14.5 oz can petite diced tomatoes
1, 15 oz can tomato puree
1 1/2 cups water (may need to add more as it's simmering)
1 tablespoon brown sugar
1 can corn, drained
1 can red or kidney beans, drained and rinsed
salt and pepper
8 oz colby cheese, shredded

Heat 1 tablespoon oil in a large skillet over medium high heat. Add beef and cook, breaking up the pieces with a wooden spoon, until no longer pink, about 5 minutes. Drain the beef and remove to a bowl, set aside.

Add remaining 2 tablespoons of oil to skillet and return to medium high heat until hot. Add onion, bell pepper and 1/2 teaspoon salt. Cook until vegetables are softened, about 5 minutes.

Stir in garlic, chili powder, cumin, oregano, and Mrs. Dash and cook until fragrant, about 15 seconds. Stir in the macaroni, tomatoes with juiced, tomato puree, water, brown sugar, drained beef, corn, and beans. Cover and bring to a simmer. Reduce heat to medium low and continue to simmer stirring occasionally, until pasta is tender, about 20 minutes. Season with salt and pepper to taste. Sprinkle shredded cheese on individual servings.