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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This nicely spiced entree uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a green salad for a complete meal. Marlene Wilson of Rolla, North Dakota Ingredients:
1 cup uncooked elbow macaroni |
2 pounds ground beef |
1 medium onion, chopped |
2 garlic cloves, minced |
1 can (28 ounces) diced tomatoes, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (6 ounces) tomato paste |
1 can (4 ounces) chopped green chilies |
1-1/2 teaspoons salt |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon pepper |
2 cups (8 ounces) shredded reduced-fat mexican cheese blend |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.
2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Yield: 10 servings.
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