Chili Macaroni Casserole Recipe
- 1 cup uncooked wagon wheel pasta
- 1 pound lean ground beef (90% lean)
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 can (15 ounces) turkey chili with beans
- 1 can (14-1/2 ounces) stewed tomatoes, undrained
- 1 cup crushed baked tortilla chip scoops
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
- 1/4 cup uncooked instant rice
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the chili, tomatoes, chips, 1/2 cup cheese, rice, chili powder, salt and pepper. Drain pasta; add to beef mixture.
- 2. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted. Yield: 6 servings.
One serving (1 cup) equals 358 calories, 11 g fat (5 g saturated fat), 60 mg cholesterol, 847 mg sodium, 36 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.