Cheesy Chili Mac
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
ground beef -- extra lean |
|
1 |
medium |
red bell pepper -- finely chopped |
|
1 |
small |
red onion -- finely chopped |
|
2 |
cloves |
garlic -- minced |
|
10 3/4 |
ounces |
cheese soup -- condensed |
|
8 |
ounces |
no salt added tomato sauce |
|
8 1/2 |
ounces |
corn -- low sodium |
|
2 |
cups |
macaroni -- uncooked |
|
4 |
cups |
water -- boiling |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
1 |
teaspoon |
Worcestershire sauce |
|
1 |
teaspoon |
dried oregano |
|
1/2 |
teaspoon |
cumin |
|
1 |
tablespoon |
chili powder |
| 1 | cup | low sodium cheddar cheese |
| Cook macaroni in boiling water for 10 minutes. Drain. |
| Cook ground beef, bell pepper, red onion, and garlic in large frying pan or Dutch oven until meat is no longer pink. Drain. |
| Add corn, cheese soup, tomato sauce, salt, pepper, oregano, cumin, and chili powder. Cook until hot and bubbly. |
| Add macaroni to meat mixture
and mix thoroughly. Sprinkle cheese on top. Bake uncovered for 30
minutes in a 350°F oven.
Makes 8 servings. |
| Per Serving: 381 Calories; 18g Fat (43.0% calories from fat); 21g Protein; 34g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 492mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates. |