I made this for dinner tonight and it was delicious and easy!
Cheesy Chili-MacĀ
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.