Cheesy Chili-Mac

By á-170456

Ingredients

• 1 serving cooking spray (5 one-second sprays per serving)
• 2/3 pound raw extra-lean ground beef
• 2 medium onions chopped
• 29 ounces canned Mexican-style stewed tomatoes undrained
• 2 1/2 cup canned tomato juice
• 4 ounces canned green chili peppers diced, drained
• 2 teaspoon chili powder
• 1 1/2 cup uncooked elbow macaroni
• 31 ounces canned pinto beans drained, rinsed
• 1/4 cup shredded low-fat cheddar cheese

Details

Servings 8

Preparation

Step 1

Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.

Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.

Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese.

This recipe yields 8 servings; about 1 cup of chili and 1 1/2 teaspoons of cheese per serving.

Points® Value: 6