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    Beef: 8 pt. Chili Pasta Bake


    Source of Recipe


    Jenny

    List of Ingredients




    1 1/2 lbs. lean ground beef
    1 cup chopped onion
    2 (14 oz.) cans tomatoes with juice, mashed
    2 tsp. chili powder
    1/2 tsp. dried whole oregano
    7.5 oz. tomato juice
    1 tsp. Salt
    1/4 tsp. Pepper
    1 1/4 cups uncooked elbow macaroni
    1 cup grated Monterey Jack (or medium Cheddar) cheese

    Recipe



    Scramble-fry ground beef in nonstick frying pan until browned. Drain well. Transfer to 3 1/2 qt. slow cooker. Add nest 8 ingredients. Stir. Cover. Cook on low for 5-7 hrs. or on HIGH for 2 1/2-3 1/2 hrs.

    Sprinkle cheese over top. Cook on HIGH for 10-15 min. until cheese is melted.
    Makes 7 (1 cup) servings.

    Per serving: 329 cal , 14 g fat, 904 mg sod, 28g prot, 25 g carb Points: 8

 

 

 

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