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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 462.4
  • Total Fat: 18.5 g
  • Cholesterol: 62.6 mg
  • Sodium: 361.9 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 26.1 g

View full nutritional breakdown of Chili-Mac calories by ingredient
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Chili-Mac

Submitted by: KAREN8241

Introduction

You can increase the nutritional value of this dish by using whole-wheat pasta instead of regular. If you can't find chili beans, you can substitute a 15-oz can of kidney beans, drained and rinsed, plus 2 T canned green chili peppers (diced, drained); 2 tsp chili powder; and 1 tsp ground cumin. Serve with toppings of your choice (reduced-fat grated cheese; lite sour cream) and baked tortilla chips. You can increase the nutritional value of this dish by using whole-wheat pasta instead of regular. If you can't find chili beans, you can substitute a 15-oz can of kidney beans, drained and rinsed, plus 2 T canned green chili peppers (diced, drained); 2 tsp chili powder; and 1 tsp ground cumin. Serve with toppings of your choice (reduced-fat grated cheese; lite sour cream) and baked tortilla chips.
Number of Servings: 5

Ingredients

    2 tsp canola oil
    1 medium onion, chopped
    1 lb. ground beef, 95% lean
    1 14.5 oz can diced tomatoes (I use the Hunts fire-roasted diced tomatoes)
    1 15 oz can tomato sauce, no salt added
    1 15.5 oz can chili beans
    1 cup dry elbow macaroni
    Salt to taste

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Directions

1. In large skillet, heat canola oil. Saute onion in oil until softened.
2. Add beef to onion and break up with spoon. Saute until beef is browned, about 10 minutes; drain off fat.
3. Stir in undrained diced tomatoes, tomato sauce, and undrained chili beans; bring to a boil.
4. Stir in uncooked macaroni. Return to a boil, reduce heat, cover, and simmer until macaroni is tender, about 15 minutes.


Number of Servings: 5

Recipe submitted by SparkPeople user KAREN8241.






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