A tasty beef chili mac dinner seasoned flavorfully with Mexican shredded cheese.
1 pound lean ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 can (14-1/2 oz.) chili-style stewed tomatoes, undrained
1/2 cup water
1 package (1-1/4 oz.) taco seasoning mix
2 cups elbow macaroni or small shells, cooked and drained
2 cups Light 4 Cheese Mexican Shredded Cheese, divided
Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings.
Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11 x 7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375-degree oven 30 minutes.
Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.
Bonus: This recipe is a good source of calcium.
Recipe makes 4 servings.
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