2/3 cup elbow macaroni, uncooked
1/4 pound lean ground beef
1/2 cup chopped onions
1/4 cup chopped green bell peppers
1 clove garlic, minced
1 (15 ounce) can dark red kidney beans, drained
1 (14.5 ounce) can no-salt added whole tomatoes, chopped
1 (8 ounce) can no-salt added tomato sauce
1 tablespoon Dijon-style mustard
2 teaspoons chili powder
2 teaspoons lemon juice
> 3/4 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
Cook macaroni according to package directions, drain and set aside. Brown ground beef in a nonstick skillet, drain and blot with a paper towel.
Coat a nonstick skillet with cooking spray and place over medium-high heat until hot. Add onion, green pepper and garlic and saute until tender. Stir in macaroni, beef, beans and remaining ingredients and simmer for 10 minutes, stirring occaisionally.
Recipe makes 6 servings.
Serving size: 10 ounces
Calories: 268; Total Fat: 9g; Saturated fat: 3g; Cholesterol: 33mg; Carbohydrates: 30g Protein: 17g; Fiber: 3g; Sodium: 304mg
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