Serves: 8
1. Cook macaroni as directed on package.
2. While macaroni is cooking, cook beef, onion and garlic in 4-quart saucepan or Dutch oven over medium-high heat, stirring occasionally, until beef is brown drain.
3. Drain macaroni. Stir macaroni and remaining ingredients except cheese into beef mixture. Heat to boiling, stirring occasionally reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until hot. Sprinkle with cheese.
*1 can (14 1/2 ounces) whole tomatoes, undrained and tomatoes cut up, can be substituted for the diced tomatoes.
NUTRITION FACTS: 1 Serving (about 1 cup): Calories 335 (Calories from Fat 125) Fat 14g (Saturated 6g) Cholesterol 45mg Sodium 730mg Carbohydrate 35g (Dietary Fiber 6g) Protein 23g % DAILY VALUE: Vitamin A 16% Vitamin C 18% Calcium 12% Iron 24% DIET EXCHANGES: 2 Starch 2 Lean Meat 1 Vegetable 1 Fat
Lighter Chili Macaroni: For 5 grams of fat and 255 calories per serving, substitute ground turkey breast for the ground beef and use reduced-fat cheese.
Southwestern Chili Macaroni: Substitute 4 ounces pasta of a similar size for the macaroni, 1 can (15 ounces) black beans, rinsed and drained, for the kidney beans and shredded Monterey Jack cheese for the Cheddar cheese. Add 1 can (4 ounces) chopped green chilies.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chili Macaroni recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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