Chili Mac Casserole
|Medium shell macaroni||3⁄4 Cup (12 tbs)|
|Ground beef||1⁄2 Pound|
|Stalk celery||1 , thinly sliced|
|Onion||1 Small, chopped|
|Chili powder||1 1⁄2 Teaspoon|
|Canned whole kernel corn||8 1⁄2 Ounce, drained (1 Can)|
|Canned red kidney beans||8 Ounce, drained (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Shredded cheddar cheese||1 Ounce (1/4 Cup)|
Cook macaroni according to package directions.
Meanwhile, crumble beef into a 1 1/2-quart casserole, then stir in celery and onion.
Micro-cook, covered, on 100% power (HIGH) 3 1/2 to 4 1/2 minutes or till beef is done and onion is tender, stirring once to break up meat.
Stir chili powder into beef mixture.
Micro-cook, covered, on 100% power (HIGH) 1 minute.
Stir in macaroni, corn, kidney beans, tomato sauce, and salt.
Micro-cook, uncovered, on 70% power (MEDIUM-HIGH) about 10 minutes or till heated through, stirring once.
Sprinkle cheese atop casserole.