Cheesy Chili Mac
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
extra lean ground beef |
|
1 |
medium |
red bell pepper -- finely diced |
|
1 |
small |
red onion -- finely diced |
|
2 |
cloves |
garlic -- minced |
|
8 |
ounces |
no salt added tomato sauce |
|
1 |
cup |
frozen corn -- defrosted |
|
4 |
ounces |
green chilies -- diced |
|
2 |
cups |
macaroni -- uncooked |
|
4 |
cups |
water -- boiling |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
1 |
teaspoon |
low sodium Worcestershire sauce |
|
1 |
teaspoon |
dried oregano |
|
1/2 |
teaspoon |
cumin |
|
1 |
tablespoon |
chili powder |
|
2 |
cups |
low sodium cheddar cheese -- divided |
| 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, chilies, one cup cheese, tomato sauce, salt, pepper, oregano, cumin, Worcestershire, and chili powder. Cook until hot and bubbly. Add macaroni to meat mixture and mix thoroughly. Sprinkle remaining cheese over top. Bake uncovered for 30 minutes in a 350°F oven. Makes 8 servings. |
| Per Serving: 394 Calories; 20g Fat (45.1% calories from fat); 23g Protein; 31g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 205mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. |