Ingredients
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1 cup elbow macaroni, uncooked
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1 1/2 lbs lean ground beef
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1 medium onion, chopped
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2 large garlic cloves, minced
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1 (28 ounce) can diced tomatoes, undrained
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1 (16 ounce) can kidney beans, rinsed, drained
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1 (6 ounce) can tomato paste
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1 (4 ounce) can green chilies, chopped
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1 teaspoon salt
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3/4 teaspoon chili powder
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1/4 teaspoon ground cumin
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1/2 teaspoon pepper
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2 cups reduced-fat Mexican cheese blend, shredded
Instructions
- Cook macaroni according to package directions.
- Meanwhile, in a large nonstick skillet, cook beef, onion & garlic over medium heat until meat is no longer pink, then drain.
- Preheat oven to 375 degrees F & coat a 13"x9" baking dish with nonstick cooking spray.
- Add tomatoes, beans, tomato paste, chilies & seasonings to beef mixture & stir to combine.
- Drain macaroni, then add it to the beef mixture, stirring to combine.
- Pour beef & macaroni mixture into the prepared baking dish, then cover & bake for 25-30 minutes or until bubbly.
- Uncover & sprinkle with the shredded cheese, then return to oven & bake another 5-8 minutes longer or until cheese is melted.