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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Ingredients:
1 cup elbow macaroni, uncooked |
1 1/2 lbs lean ground beef |
1 medium onion, chopped |
2 large garlic cloves, minced |
1 (28 ounce) can diced tomatoes, undrained |
1 (16 ounce) can kidney beans, rinsed, drained |
1 (6 ounce) can tomato paste |
1 (4 ounce) can green chilies, chopped |
1 teaspoon salt |
3/4 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/2 teaspoon pepper |
2 cups reduced-fat mexican cheese blend, shredded |
Directions:
1. Cook macaroni according to package directions.
2. Meanwhile, in a large nonstick skillet, cook beef, onion & garlic over medium heat until meat is no longer pink, then drain.
3. Preheat oven to 375 degrees F & coat a 13 x9 baking dish with nonstick cooking spray.
4. Add tomatoes, beans, tomato paste, chilies & seasonings to beef mixture & stir to combine.
5. Drain macaroni, then add it to the beef mixture, stirring to combine.
6. Pour beef & macaroni mixture into the prepared baking dish, then cover & bake for 25-30 minutes or until bubbly.
7. Uncover & sprinkle with the shredded cheese, then return to oven & bake another 5-8 minutes longer or until cheese is melted.
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