Cheesy Chili Mac
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 spray(s) cooking spray 2/3 pound(s) uncooked lean ground beef 2 medium uncooked onion(s), chopped 29 oz canned stewed tomatoes, Mexican-style (undrained) 2 1/2 cup(s) canned tomato juice 4 oz canned green chili peppers, diced, drained 2 tsp chili powder 1 1/2 serving(s) uncooked macaroni, elbow-size 31 oz canned pinto beans, rinsed and drained 1/2 cup(s) low-fat shredded Cheddar cheese
Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.
Serving Size: 8 1-cup servings
Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.
Serving Size: 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 549.7
- Total Fat: 28.1 g
- Cholesterol: 98.6 mg
- Sodium: 432.9 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 12.0 g
- Protein: 33.5 g
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