Cheesy Chili-Mac

I made this for dinner tonight and it was delicious and easy!

Cheesy Chili-Mac 

Points: 6

Servings: 8

1 spray cooking spray

2/3 pound raw extra lean ground beef

2 medium onions, chopped

29 oz canned stewed tomatoes, Mexican-style (undrained)

2 1/2 cups canned tomato juice

4 oz canned green chili peppers, diced, drained

2 tsp chili powder

1 1/2 cups uncooked macaroni, elbow

31 oz canned pinto beans, drained and rinsed

1/4 cup low-fat shredded cheddar cheese

Instructions:

Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.

Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder, bring mixture to a boil.

Stir in macaroni and beans, returning to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 1/2 teaspoons of cheese per serving.

Recipe taken from Weight Watchers “Make Ahead Soups, Chilies and Stews” series.