Cheesy Chili-Mac

By smaier

A hearty meal in a bowl. It's full of great stuff like lean beef, pinto beans and chili peppers. Turn leftovers into burritos.

PointsPlus™ Value: 7
Servings: 8

Ingredients

• 1 spray(s) cooking spray
• 2/3 pound(s) raw lean ground beef
• 2 medium onion(s), chopped
• 29 oz canned stewed tomatoes, Mexican-style (undrained)
• 2 1/2 cup(s) canned tomato juice
• 4 oz canned green chili peppers, diced, drained
• 2 tsp chili powder
• 1 1/2 cup(s) uncooked macaroni, elbow-size
• 31 oz canned pinto beans, rinsed and drained
• 1/2 cup(s) low-fat shredded cheddar cheese

Preparation

Step 1

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.