Photo of Cheesy Chili-Mac by WW

Cheesy Chili-Mac

7
5
3
SmartPoints® value per serving
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)

Uncooked onion(s)

2 medium, chopped

Canned stewed tomatoes

29 oz, Mexican-style (undrained)

Canned tomato juice

2½ cup(s)

Canned green chili peppers

4 oz, diced, drained

Chili powder

2 tsp

Uncooked whole wheat elbow 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.

Notes

This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.