Categories: Casserole, Ground Beef, Main Dish
Ingredients
- 1 cup elbow macaroni , uncooked
- 1 1/2 lbs lean ground beef
- 1 medium onion , chopped
- 2 large garlic cloves , minced
- 1 (28 ounce) can diced tomatoes , undrained
- 1 (16 ounce) can kidney beans , rinsed, drained
- 1 (6 ounce) can tomato paste
- 1 (4 ounce) can green chilies , chopped
- 1 teaspoon salt
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon pepper
- 2 cups reduced-fat Mexican cheese blend , shredded
Directions
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Cook macaroni according to package directions.
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Meanwhile, in a large nonstick skillet, cook beef, onion & garlic over medium heat until meat is no longer pink, then drain.
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Preheat oven to 375 degrees F & coat a 13″×9″ baking dish with nonstick cooking spray.
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Add tomatoes, beans, tomato paste, chilies & seasonings to beef mixture & stir to combine.
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Drain macaroni, then add it to the beef mixture, stirring to combine.
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Pour beef & macaroni mixture into the prepared baking dish, then cover & bake for 25-30 minutes or until bubbly.
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Uncover & sprinkle with the shredded cheese, then return to oven & bake another 5-8 minutes longer or until cheese is melted.