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Chili Beef Macaroni


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  • 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


Servings 6


Step 1

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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