Chili Macaroni

Name: Chili Macaroni
Ingredients: 12 ounces uncooked 95% lean ground beef; 1 medium onion, chopped; 1 (14 1/2 ounce) can Mexican-style tomatoes, undrained; 1 14 cups canned tomato sauce; 2 tablespoons canned green chili peppers, diced, drained; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 cup dry whole wheat elbow macaroni or 1 cup spiral shaped pasta; 1 (15 ounce) can kidney beans, drained & rinsed; 12 cup grated fat free cheese, topping

10 ingredients

6 steps

Ingredients

12 ounces uncooked 95% lean ground beef
1 medium onion, chopped
1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
1 14 cups canned tomato sauce
2 tablespoons canned green chili peppers, diced, drained
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup dry whole wheat elbow macaroni or 1 cup spiral shaped pasta
1 (15 ounce) can kidney beans, drained & rinsed
12 cup grated fat free cheese, topping

Directions

1

In a large skillet, cook beef and onion until meat is brown, about 10 minutes; drain off fat.
2

Stir in undrained tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil.
3

Stir in uncooked pasta and kidney beans.
4

Return to a boil, reduce heat, cover and simmer until pasta is tender, about 15 minutes.
5

Spoon into bowls and serve with 2 T.
6

cheese topping.