Skillet Chili Mac

makes 4 servings

1 tablespoon olive oil

1 medium onion, chopped fine

1 green bell pepper, stemmed, seeded, and cut into 1/2-inch pieces

3 garlic cloves, pressed

2 tablespoons chili powder

1/8 teaspoon cayenne pepper

1 pound 90-percent lean ground beef (I prefer grass-fed)

2 cups filtered water

1 15-ounce can organic tomato sauce

2 cups elbow macaroni

1 cup frozen organic corn

1 4.5-ounce can chopped green chiles

2 cups shredded pepperjack cheese

fine sea salt and freshly ground black pepper

2 tablespoons minced fresh cilantro

1. Preheat the oven to 475 degrees.

2. Heat the oil in a 12-inch oven-safe skillet over medium heat. Add the onion and green pepper and cook until softened, about 5-7 minutes.

3. Stir in the garlic, chili powder, and cayenne pepper and cook until fragrant, about 30 seconds. Add in the ground beef, breaking it into smaller pieces with the edge of a wooden spoon, and cook until evenly browned, 3-5 minutes.

4. Add in the water, tomato sauce, and macaroni and stir to combine. Bring the mixture to a rapid simmer, cover, and cook until the pasta is tender, 9-12 minutes. (Stir every couple of minutes to ensure even cooking.)

5. Remove the skillet from the heat and add in the corn, chiles, and 1 cup of the cheese. Season to taste with salt and pepper. Sprinkle the remaining cheese evenly over top the pasta. Place the skillet in the oven and bake until the cheese is melted and lightly browned, 10-15 minutes. Remove from the oven and sprinkle with cilantro before serving.