Beef and Vegetable Chili Mac

Ingredients

  • 1 pound lean ground beef
  • 3/4 cup onion, chopped
  • 2   garlic cloves, pressed
  • 2 cans (14.5 ounces each) Mexican-style stewed tomatoes, undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (11 ounces) Mexican-style corn, drained
  • 1 cup beef broth
  • 3/4 cup uncooked elbow macaroni
  • 1 1/2 teaspoons Mexican seasoning
  •  Sour cream (optional)
  •  Chopped cilantro (optional)

Directions

  1. Cook ground beef, onion and garlic in (12-in.) Skillet over medium heat until beef is no longer pink; drain.

  2. Stir in tomatoes, beans, corn, broth, macaroni and seasoning. Bring to a boil; reduce heat. Simmer, covered, 20-25 minutes or until most of liquid is absorbed and macaroni is tender.

  3. Let stand, covered, 5 minutes before serving. Garnish with sour cream and cilantro, if desired.

Yield:

  • 6 to 8  servings

Nutrients per serving:

Calories 400, Total Fat 13 g

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