Chili-Mac
3
Points®
Temps total: 48 min • Préparation: 18 min • Cuisson: 30 min • Portions: 4 • Difficulté: Facile
Try subbing ground turkey breast for the beef and whole-wheat spirals or wagon wheels for the macaroni.
Ingrédients
Uncooked 95% lean ground beef
12 oz
Onion
1 medium
Canned stewed tomatoes
14½ oz, Mexican-style, undrained
Canned tomato sauce
1¼ cup(s)
Canned green chili peppers
2 tbsp(s), diced, drained
Cumin seeds
1 tsp(s)
Uncooked whole wheat macaroni
1 cup(s)
Canned kidney beans
15 oz, drained and rinsed
Chili powder
2 tsp(s)
Grated Parmesan cheese
½ oz
Instructions
1
In a large skillet, cook beef and onion until meat is brown, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato juice, chili peppers, chili powder and cumin; bring to a boil.
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 topping. Yields about 1 1/4 cups chili and 2 tablespoons of cheese per serving.
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