Wednesday, January 26, 2011

Cheesy Chili-Mac

Cheesy Chili-Mac

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   

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. 

7 Servings (WW PointsPlus 7)

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