Cheesy Chili Mac
http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=95081 Weight Watchers Recipe 4.5 Stars Ratings (2059) Rate it 7PointsPlus Value Track Prep time: 16 min Cook time: 28 min Other time: 0 min Serves: 8 A hearty meal in a bowl. It's full of great stuff like lean beef, pinto beans and chili peppers. Turn leftovers into burritos. http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=95081
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- 1 cooking spray
- 2/3 pound(s) uncooked lean ground beef
- 2 piece(s) uncooked onion(s), chopped
- 29 ounce(s) canned stewed tomatoes, Mexican-style (undrained)
- 2.5 cup(s) canned tomato juice
- 4 ounce(s) canned green chili peppers, diced, drained
- 2 teaspoon(s) chili powder
- 1.5 cup(s) uncooked macaroni, elbow-size
- 31 ounce(s) pinto beans, rinsed and drained
- 1/2 cup(s) low fat shredded cheddar cheese
- Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
- Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
- Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.
- This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.
This recipe is a personal recipe added by jrich9 and has not been tested or endorsed by MyRecipes.
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Cheesy Chili Mac Recipe at a Glance
- COURSE: Main Dishes