Ingredients
1 cup uncooked elbow macaroni2 pounds lean ground beef (90% lean)1 medium onion, chopped2 garlic cloves, minced1 can (28 ounces) diced tomatoes, undrained1 can (16 ounces) kidney beans, rinsed and drained1 can (6 ounces) tomato paste1 can (4 ounces) chopped green chiles1-1/4 teaspoons salt1 teaspoon chili powder1/2 teaspoon ground cumin1/2 teaspoon pepper2 cups shredded reduced-fat Mexican cheese blendThinly sliced green onions, optional
Preparation
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, breaking meat into crumbles; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture.
Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.
