Fiesta Chili Mac
- 1 medium onion
- 1 lb 90% lean ground beef
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 8 oz (125g) uncooked penne pasta
- 1 can (14.5 oz) beef broth
- 1 1/2 cups chunky salsa
- 1 medium green bell pepper
- 1 cups frozen corn, thawed
- 1 cup (4 oz) shredded cheddar cheese, divided
Coarsely chop onion using Food Chopper. In Deep Covered Baker, combine onion, beef, chili powder, cumin and salt; mix well. Microwave, covered, on HIGH 7-9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Add pasta, broth and salsa to beef mixture; mix well. Cover; microwave on HIGH 10 minutes.
Meanwhile, dice bell pepper using Chef’s Knife. Add bell pepper and corn to baker; mix well. Microwave, covered, on HIGH 7-9 minutes or until pasta is tender. Stir in ¾ cup of the cheese. Sprinkle with remaining cheese; cover and let stand 5 minutes.
- 6 servings
Nutrients per serving:
Calories 410, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 70 mg, Carbohydrate 41 g, Protein 28 g, Sodium 1130 mg, Fiber 4 g
U.S. Diabetic exchanges per serving:
3 starch, 3 low-fat meat (3 carb)
You can easily adjust the heat of this dish by using a hotter salsa.
To cook on the stovetop, combine chopped onion, beef and spices in (12-in.) Skillet. Cook and stir over medium-high heat 3-5 minutes or until beef is no longer pink. Add pasta, broth and salsa; mix well. Cover; bring to a simmer. Reduce heat to medium and cook 10 minutes. Stir in diced bell pepper and corn; cover and simmer 6-8 minutes or until pasta is tender. Remove from heat; proceed as recipe directs.