Ingredients
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1 lb lean ground beef
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1/2 cup chopped onion
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1/2 cup chopped green pepper
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3 garlic cloves, minced
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2 cups cooked elbow macaroni
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1/2 cup water
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1 tablespoon chili powder
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1 teaspoon cumin
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 (15 1/4 ounce) can kidney beans
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1 (14 1/2 ounce) can chopped tomatoes, undrained
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1 (8 3/4 ounce) can corn, drained (I used frozen)
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1 (8 ounce) can tomato sauce
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1 (6 ounce) can tomato paste
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1 cup low-fat cheddar cheese or 1 cup monterey jack cheese
Instructions
- Cook first 4 ingredients in a dutch oven over medium high heat till meat is browned, stirring until meat crumbles.
- Drain well and wipe drippings from pan with a paper towel (if your beef is lean enough, you won't really need to do this).
- Return beef to dutch oven; add macaroni and next 10 ingredients.
- stir well.
- Bring to a boil; cover and reduce heat.
- Simmer 20 minutes, stirring occasionally.
- Spoon into individual serving bowls.
- Sprinkle 2 T cheese over each serving.