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Chili Mac Casserole

Chili Mac Casserole
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
10 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 1 cup uncooked elbow macaroni
  • 2 pounds lean ground beef (90% lean)
  • 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

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. baking dish coated with 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.
© Taste of Home 2013

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Chili Mac Casserole (continued)

Nutrition Facts: 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.
© Taste of Home 2013