Ingredients
\n1 cup uncooked elbow macaroni
\n2 pounds lean ground beef (90% lean)
\n1 medium onion, chopped
\n2 garlic cloves, minced
\n1 can (28 ounces) diced tomatoes, undrained
\n1 can (16 ounces) kidney beans, rinsed and drained
\n1 can (6 ounces) tomato paste
\n1 can (4 ounces) chopped green chilies
\n1-1\/2 teaspoons salt
\n1 teaspoon chili powder
\n1\/2 teaspoon ground cumin
\n1\/2 teaspoon pepper
\n2 cups (8 ounces) shredded reduced-fat Mexican cheese blend<\/p>\n
Directions
\nCook macaroni according to package directions. Meanwhile, in a large
\nnonstick skillet, cook the beef, onion and garlic over medium heat
\nuntil meat is no longer pink; drain. Stir in the tomatoes, beans,
\ntomato paste, chilies and seasonings. Drain macaroni; add to beef
\nmixture.
\nTransfer to a 13-in. x 9-in. baking dish coated with cooking spray.
\nCover and bake at 375\u00b0 for 25-30 minutes or until bubbly.
\nUncover; sprinkle with cheese. Bake 5-8 minutes longer or until
\ncheese is melted. Yield: 10 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
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