Chili Beef Macaroni

Chili Beef Macaroni
Chili Beef Macaroni

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2/3

    cup elbow macaroni, uncooked

  • Vegetable cooking spray

  • 3/4

    pound lean ground chuck

  • 1/2

    cup chopped onion

  • 1/4

    cup chopped green pepper

  • 1

    clove garlic, minced

  • 1

    (15 oz) can dark red kidney beans, drained

  • 1

    (14 1/2 oz) can no salt added whole tomatoes, undrained and chopped

  • 1

    (8 oz) can no salt added tomato sauce

  • 1

    TB Dijon mustard

  • 2

    tsp chili powder

  • 2

    tsp lemon juice

  • 3/4

    tsp ground cumin

  • 1/2

    tsp pepper

  • 1/4

    tsp salt

Directions

Cook macaroni according to package directions, omitting salt and fat. Drain; set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add beef; cook until browned, stirring to crumble. Drain and pat dry with paper towels; set aside. Wipe drippings from skillet with a paper towel. Coat skillet with cooking spray; place over medium high heat until hot. Add onion, green pepper, and garlic; saute until tender. Stir in macaroni, beef, beans, and remaining ingredients; bring mixture to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. 1/6: 268 calories 17.4 protein 8.8 fat 30.1 carbs 2.7 fiber 33 chol 304 sodium

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