Saturday, January 24, 2009

Cheesy Chili-Mac

This was delicious! It was a bit on the spicy side-- and I even left out the green chili peppers! Both of my boys (including my 10 mo. old) gobbled it up, but you might want to use regular tomatoes if your kids aren't into spicy foods.

1 spray(s) cooking spray
2/3 pound(s) raw extra lean ground beef
2 medium onion(s), chopped
29 oz canned stewed tomatoes, Mexican-style (undrained)
2 1/2 cup(s) canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup(s) uncooked macaroni, elbow
31 oz canned pinto beans, drained and rinsed
1/2 cup(s) low-fat shredded cheddar cheese


* Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.

* Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.

* Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.

1 comment:

Nikki said...

We had this and it wasn't spicy. I used the Mexican stewed tomatoes and green chilies - maybe there are some tomatoes spicier than others?