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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Nice with a green salad Ingredients:
1 cup uncooked elbow macaroni |
2 lbs lean ground beef |
1 medium onion, chopped |
2 cloves garlic, minced |
28 ounce diced tomatoes, undrained |
16 ounce kidney beans, rinsed and drained |
6 ounce tomato paste |
4 ounce green chilies |
1 1/2 tsp salt |
1 tsp chili powder |
1/2 tsp ground cumin |
1/2 tsp pepper |
2 cups shredded mexican blend cheese |
Directions:
1. Cook macaroni according to package directions.
2. In a large skillet cook beef, onion and garlic over medium heat until meat is no longer pink and drain.
3. Stir in tomatoes, beans, tomato paste, chilies, and seasonings.
4. Drain macaroni and add to beef mixture.
5. Transfer to a 13x19in baking dish coated with non-stick cooking spray. Cover and bake at 375 degrees for 25-30 minutes or until bubbly. Uncover and sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.
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