Cheesy Chili Mac

By renbeard

A hearty meal in a bowl. It's full of great stuff like lean beef, pinto beans and chili peppers. Turn leftovers into burritos.

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Ingredients

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

Details

Servings 5
Level of difficulty Easy
Preparation time 10mins
Cooking time 45mins
Cost Average budget

Preparation

Step 1

Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.

Step 2

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

Step 3

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

Adapted from www.weightwatchers.com