Cheesy Chili-Mac (WW)

7 points - 1 cup can cook and freeze

Category: Main Dish

Cuisine: American-South

Ready in 45 minutes
by maybeas13

Ingredients

1 spray cooking spray

2/3 pounds lean ground beef

2 medium yellow onions chopped

29 oz stewed tomatoes, mexican style undrained

2.5 cups canned tomato juice

4 oz green chili peppers diced and drained

2 tsp Chili powder

1.5 servings Elbow Macaroni Noodles uncooked

31 oz red kidney beans rinsed and drained

1/2 cup low-fat shredded cheddar cheese


Directions

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.

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