Chili Mac

Chili Mac Casserole

Ingredients

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 chiles

1-1/4 teaspoons salt

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon pepper

2 cups shredded reduced-fat Mexican cheese blend

Thinly sliced green onions, optional

Directions

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, chiles and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.

Nutrition Facts

1 cup: 313 calories, 13g fat (6g saturated fat), 69mg cholesterol, 758mg sodium, 22g carbohydrate (6g sugars, 5g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

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