1 cup uncooked elbow macaroni
2 pounds lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
Cook macaroni according to package directions. Meanwhile, in a large
nonstick skillet, cook the beef, onion and garlic over medium heat
until meat is no longer pink; drain. Stir in the tomatoes, beans,
tomato paste, chilies and seasonings. Drain macaroni; add to beef
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Cover and bake at 375° for 25-30 minutes or until bubbly.
Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until
cheese is melted. Yield: 10 servings.