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
Preheat oven to 375°
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, breaking meat into crumbles; drain.
Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture.
Transfer to a 13×9-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.
