CHILI MAC

 

  • Cooking Time: 15 mins.
  • Servings: 8
  • Preparation Time: 10

Ingredients

  • 1 lb Extra-Lean ground beef
  • 1 medium onion, chopped
  • 29 oz. canned Mexican-Style diced tomatoes, undrained
  • 14 oz. canned Kidney, Pinto, or Black beans, pureed in their own juice
  • 4 oz. canned, diced green chile peppers, drained
  • 2 tsp. Chile powder
  • 12 oz. Cooked elbow macaroni

Directions

  • Brown ground beef and onion together, drain off any fat
  • Add tomatoes, beans, green chile peppers, and chili powder to beef and onion and simmer on high 10 mins.
  • Stir cooked macaroni into beef mixture, and simmer 5 minutes.
  • Top with grated cheddar and/or sour cream, and enjoy!

Notes

I was looking for a WW points friendly, hearty dinner to whip up quickly from my bare-bones pantry, and lo and behold, WW threw this at me right out of my recipe builder! 5 pts per serving!

I tweaked it a bit from the original recipe to accomodate the ingredients I had - specifically, I left out the tomato juice. I'd imagine that if you follow the original recipe to the letter, you'll get a more "chili-like" consistency throughout the dish. I only used one can of beans (kidney), and I pureed them in their liquid so I didn't get that "bean" texture mouth-feel that eeks me out. Check out the original recipe linked below for a 1-pot cooking variation.

Categories: Dinner  Lunch  Main Dish  Weight Watchers 

Author Credit: Weight Watchers Cheesy Chili Mac

Website Credit: http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=95081

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