INGREDIENTS
1 cup
uncooked elbow macaroni
2 lb
lean ground beef (90% lean)
1
medium onion, chopped
2
garlic cloves, minced
1 can
diced tomatoes, undrained
1 can
kidney beans, rinsed and drained
1 can
tomato paste
1 can
chopped green chiles
1 1/4 tsp
salt
1 tsp
chili powder
1/2 tsp
ground cumin
1/2 tsp
pepper
2 cups
shredded reduced-fat Mexican cheese blend
Thinly sliced green onions, optional