Cheesy Chili Mac 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.

Yield: 8 servings ( Serving Size: 1 Cup )
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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


  1. 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.

  2. Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.

  3. 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.
  4. Notes
  5. This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.
September 2013

This recipe is a personal recipe added by jrich9 and has not been tested or endorsed by MyRecipes.

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