"This nicely spiced entree uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a green salad for a complete meal. —Marlene Wilson of Rolla, North Dakota" From Light and Tasty Magazine


INGREDIENTS



* 1 cup uncooked elbow macaroni
* 2 pounds lean ground beef
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 1 can (28 ounces) diced tomatoes, undrained
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 can (6 ounces) tomato paste
* 1 can (4 ounces) chopped green chilies
* 1-1/2 teaspoons salt
* 1 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 1/2 teaspoon pepper
* 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend


SERVINGS 10
CATEGORY Main Dish
METHOD Baked
PREP 15 min.
COOK 30 min.
TOTAL 45 min.


DIRECTIONS




Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.
    Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Yield: 10 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (1 cup) equals 343 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 812 mg sodium, 25 g carbohydrate, 6 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.