Chili Mac Skillet
|90% lean ground beef||8 Ounce|
|Chopped onion||1⁄2 Cup (8 tbs) (1 Medium)|
|Canned low sodium red kidney beans||15 1⁄2 Ounce, drained|
|Canned low sodium tomato sauce||8 Ounce (1 Can)|
|Canned lower sodium tomatoes||7 1⁄4 Ounce, cut up|
|Elbow macaroni||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chili powder||1 Tablespoon|
|Garlic salt||1⁄2 Teaspoon|
|Reduced fat shredded cheese||1 Ounce (Natural Monterey Jack Or Cheddar Cheese, 1/4 Cup)|
In a large skillet cook meat and onion till meat is brown.
Drain off fat.
Stir in the kidney beans, tomato sauce, undrained tomatoes, uncooked macaroni, green pepper, water, chili powder, and garlic salt.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes, stirring often.
Remove skillet from heat.
Sprinkle meat mixture with Monterey Jack or cheddar cheese.
Cover and let stand for 2 minutes or till the cheese melts.