CHILI MAC CASSEROLE!

One of my favourite hobbies happens to be perusing cookbooks! I love trying new things at LEAST ONCE! I came across this casserole and decided to give it a try! David loved it! I thought it was a nice change. I have to be honest though....I don't consider it exceptional..lol! On a scale of 1-10, I can easily give it a 7!

CHILI MAC CASSEROLE!!

Yield: 10 (1c) servings

NI: One serving equals 343 calories, 13g fat, 45mg cholesterol, 812mg sodium and 6g fiber.

Ingredients:

1c uncooked elbow macaroni
2 pounds lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 oz) diced tomatoes, undrained
1 can (16 oz) kidney beans, rinsed and drained
1 can (6 oz) tomato paste
1 can (4 oz) chopped green chilies
1 1/2 tsp salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp pepper
2c (8 oz) shredded reduced fat Mexican-blend or cheddar cheese

Directions: 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; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13-in. x9-in x2-in. baking dish coated with nonstick cooking spray. Cover and bake at 375 degrees F for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Voila!