Ingredients :
- 1 cup uncooked elbow macaroni
- 2 pounds lean ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes, undrained
- 1 can kidney beans, rinsed and drained
- 1 can tomato paste
- 1 can chopped green chiles
- 1-1/4 teaspoons salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 2 cups shredded reduced-fat Mexican cheese blend
- Thinly sliced green onions, optional
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, breaking meat into crumbles; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture.
- Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.
