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Chili Mac Casserole

Marlene Wilson
  • minutes
  • Serves

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