Cheesy Chili-Mac- Weight Watchers 7 Points PRINT
- YIELD: 8 servings
- PREP TIME: 16 min
- COOK TIME: 12 min
|1||spray(s) cooking spray|
|⅔||pound(s) uncooked lean ground beef|
|2||medium uncooked onion(s), chopped|
|29||oz canned stewed tomatoes, Mexican-style (undrained)|
|2½||cup(s) canned tomato juice|
|4||oz canned green chili peppers, diced, drained|
|2||tsp chili powder|
|1½||serving(s) uncooked macaroni, elbow-size|
|31||oz canned pinto beans, rinsed and drained|
|½||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.