Easy Cheddar Melt Chili by Betty Crocker
1 lb lean ground beef (short cut: I always have pre-cooked meat in the freezer)
3 c hot water
1 Hamburger Helper Cheddar Cheese Melt
1 c salsa
1/2 c milk
1/4-1/2 t chili powder
2 cans (15 oz ea) spicy chili beans in sauce (undrained)
1/3 c milk
optional: chopped tomatoes and chopped green onions
1. Cook beef in Dutch oven over med-high heat, until brown; drain.
2. Stir in hot water, uncooked pasta, sauce mix, salsa, 1/2 c milk, chili powder, and beans. Heat to boiling, stirring frequently.
3. Reduce heat; cover & simmer 12-14 minutes, stirring occasionally, until pasta is tender. Meanwhile, stir topping mix & 1/4 c milk in bowl 30 seconds. Set aside.
4. Remove chili from heat; stir. Pour topping evenly over chili.