|85% lean ground beef||12 Ounce|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned red kidney beans||15 1⁄2 Ounce, rinsed and drained (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Canned stewed tomatoes with juice||8 Ounce, chopped (1 Can)|
|Macaroni||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chili powder||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Shredded low fat sharp cheddar cheese||1⁄3 Cup (5.33 tbs)|
In a large skillet, cook the ground beef, onions and garlic until the beef is browned, stirring occasionally.
Drain and discard the fat and juices.
Stir in the beans, tomato sauce, tomatoes (with juices), macaroni, water, chili powder and cumin.
Bring to a boil, then reduce the heat.
Cover and simmer for 10 minutes.
Stir well, then cover and simmer about 10 minutes more or until the macaroni is tender but firm.
Sprinkle with the cheese.
Cover and heat over low heat just until the cheese is melted.