2 lbs. Laura’s Lean 96% ground beef 8 oz. dry elbow macaroni (I use Barilla Plus elbows or whole wheat) 1 small onion, chopped 3 garlic cloves or 1 Tbsp, minced 2 (15 oz.) cans tomato sauce 1 can (16 oz.) dark red kidney beans, drained 1 can (4 oz.) diced fire roasted green chilies 1 can (14.5 oz.) diced petite tomatoes, undrained 1 and 1/2 tsp chili powder 1 tsp cumin 1 tsp salt 1/4 tsp black pepper 1 cup shredded reduced fat cheese ( I use Velveeta shreds) Green onions, fat free sour cream or plain yogurt, or additional cheese for garnish
Fill a large 5-quart Dutch oven or stockpot with water and cook macaroni according to package directions. Drain and set pasta aside.
Return pot to stove on medium-high heat. Spray the Dutch oven or stockpot with non stick cooking spray. Add the ground beef and cook for about 5 minutes, breaking up the meat with a spatula.
Add onion and garlic. Cook onions and garlic until onions are soft. Add tomato sauce, tomatoes, green chilies, kidney beans, chili powder, cumin, salt, and pepper. Bring to a simmer, occasionally stirring. Cook for about 15 minutes.
Combine the cooked pasta and cheese to the meat and beans. Cook for another minute or until well combined and the cheese is melted.
Serve with your favorite toppings such as: fat free sour cream, sliced onions, or additional cheese.