4 servings @ 5 Points for 1 1/2 Cups & CORE!!
12 oz 95% lean ground beef
1 C chopped onions
1 (14.5 oz can) Mexican-style tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chiles
1 tsp chili powder
4 oz (1/2 C) uncooked whole wheat elbow macaroni
1 can pinto beans, undrained
1/2 C water
1/4 C shredded fat-free cheddar cheese
Spray large skillet with cooking spray. Cook ground beef & onion until browned. (I brown my beef & drain any excess grease first). Stir in tomatoes, tomato sauce, green chiles & chili powder; bring to boil. Stir in macaroni, beans & water. Reduce heat, cover & simmer until macaroni is tender, about 10 minutes. Spoon into bowls & top with 1 Tbsp of cheese.
cblessum on 9/20/2007