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Ingredients

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12 oz uncooked lean ground beef (with 7% fat)
1 medium onion, chopped
14 1/2 oz canned stewed tomatoes, mexican-style, undrained
1 cup canned tomato sauce
2 tbsp green chili peppers, canned diced, drained
2 tsp chili powder
1 tsp ground cumin
1 cup macaroni , dry whole-wheat elbow
15 oz canned kidney beans, drained and rinsed
1/4 cup low-fat cheddar cheese

Directions

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1 In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil. Add salt and pepper to taste.
2 Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes.
3 To serve, spoon into bowls and sprinkle with grated cheese.

Directions

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1. In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil. Add salt and pepper to taste.

2. Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes.

3. To serve, spoon into bowls and sprinkle with grated cheese.

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