Campbell’s Chili Mac

Chili-macHy-Vee Recipe perfect for fall, and so easy!


  • 1 pound ground beef
  • 1 c. Pace® Picante Sauce
  • 1 tbsp chili powder
  • 1 (14.5 ounce) can whole peeled tomatoes, drained and cut up
  • 1 c. frozen whole kernel corn
  • 1 1/2 c. elbow macaroni, cooked and drained (about 3 c.)
  • 1/2 c. shredded Cheddar cheese
  • Sliced avocado and sour cream, for serving
  • Pinnaclife Prebiotic Fiber, optional for added nutritional benefit (1 scoop = 1 serving)


  1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  2. Stir the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes. {Add Fiber to this step, stir until fully mixed in)
  3. Stir in the elbows. Top with the cheese. Cover and cook until the cheese is melted. Top with the avocado and sour cream.

Hy-Vee Recipe 

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