Cheesy Chili-Mac
2
Points®
Total time: 44 min • Prep: 16 min • Cook: 28 min • Serves: 8 • Difficulty: Easy
A hearty meal in a bowl. It's full of great stuff like lean beef, pinto beans and chili peppers. Turn leftovers into burritos.
Ingredients
Olive oil cooking spray
1 spray(s)
Uncooked lean ground beef
¾ pound(s)
Onion
2 medium, chopped
Canned stewed tomatoes
29 oz, Mexican-style (undrained)
Canned salted tomato juice
2½ cup(s)
Canned green chili peppers
4 oz, diced, drained
Chili powder
2 tsp(s)
Uncooked whole wheat macaroni
1½ cup(s)
Canned pinto beans
31 oz, rinsed and drained
Low-fat shredded cheddar cheese
½ cup(s)
Instructions
1
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.
2
Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
3
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.
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