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.
Serving size: Complete recipe
Calories 1171 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.6%
Saturated Fat 2.5 g12.6%
Trans Fat 0 g
Cholesterol 10 mg3.3%
Sodium 2906.6 mg121.1%
Total Carbohydrates 179 g59.8%
Dietary Fiber 59.8 g239%
Sugars 24 g
Protein 102 g203.7%
Vitamin A 100% Vitamin C 116.4%
Calcium 26.7% Iron 19.6%
*Based on a 2000 Calorie diet