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    Cheesy Chili-Mac


    Source of Recipe


    weightwatchers.com

    Recipe Introduction


    POINTS® Value | 6
    Servings | 8

    List of Ingredients




    1 serving cooking spray (5 one-second sprays per serving)
    2/3 pound raw extra lean ground beef
    2 medium onion(s), chopped
    29 oz canned stewed tomatoes, Mexican-style (undrained)
    2 1/2 cup canned tomato juice
    4 oz canned green chili peppers, diced, drained
    2 tsp chili powder
    1 1/2 cup uncooked macaroni, elbow
    31 oz canned pinto beans, drained and rinsed
    1/4 cup low-fat shredded cheddar cheese

    Recipe



    Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.


    Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.


    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. Yields about 1 cup of chili and 1 1/2 teaspoons of cheese per serving.
 

 

 

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