Cheesy Chili-Mac

10 ingredients
1 steps

Ingredients

  • 1 spray(s) cooking spray
  • 2/3 pound(s) uncooked lean ground beef
  • 2 medium uncooked 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 serving(s) uncooked macaroni, elbow-size
  • 31 oz canned pinto beans, rinsed and drained
  • 1/2 cup(s) low-fat shredded Cheddar cheese

Directions

  1. 1
    {"0":"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.","2":"Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.","4":"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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