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Chili Mac Casserole

Prep
Cook
Serves 10people
Ingredients
1
cup uncooked elbow macaroni
2
lb lean ground beef (90% lean)
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 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
Directions
1.
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, breaking meat into crumbles; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture.
2.
Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.

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