* Exported from MasterCook *
CHEESY CHILI-MAC
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 spray cooking spray
2/3 pound raw extra lean ground beef
2 medium onions -- chopped
29 ounces canned stewed tomatoes -- Mexican-style (undrained)
2 1/2 cups canned tomato juice
1 (4 oz) can green chili peppers -- diced, drained
2 teaspoons chili powder
1 1/2 cups uncooked elbow macaroni
31 ounces canned pinto beans -- drained and rinsed
1/2 cup low-fat shredded cheddar cheese
1. Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain of fat.
2. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
3. 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.
Description:
"A hearty meal in a bowl. It's full of great stuff like lean beef, pinto beans and chili peppers. Turn leftovers in burritos."
Source:
"unknown"
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Per Serving (excluding unknown items): 102 Calories; 1g Fat (4.4% calories from fat); 6g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 465mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
NOTES : SERVING SIZE: Yields about 1 cup of chili and 1 tablespoon of cheese per serving.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Posted by: Cheryl Bussing <gypsybussings@yahoo.com>
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