- 1 cup uncooked elbow macaroni
- 2 pounds lean ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (6 ounce) can tomato paste
- 1 (4 ounce) can chopped green chilies
- 1 1/2 teaspoons salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese
- Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.
- Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 375 degrees F for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.