Monday, January 5, 2009

Cheesy Chili Mac

This is a dish from Weight Watchers, and it was great! Scoring in at only 5 points, this dish was very filling, and full of protein!

1 spray(s) cooking spray
2/3 pound(s) raw extra lean ground beef (I used a whole pound because that's what I had)
2 medium onion(s), chopped (this is a LOT of onion. I used 1/2 of a lg onion, and it was plenty...then again, I'm not an onion person)
29 oz canned stewed tomatoes, Mexican-style (undrained) (I used dices, and I liked it better)
2 1/2 cup(s) canned tomato juice (yes, juice, not sauce.)
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup(s) uncooked macaroni, elbow
31 oz canned pinto beans, drained and rinsed (next time I think I'll use kidney or chili beans. Pintos were kinda mushy)
1/2 cup(s) low-fat shredded cheddar cheese

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; return to boiling. 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 tablespoon of cheese per serving.

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