This recipe got great reviews from TOH Healthy Cooking Magazine, so I decided to give it a try. We thought it was good, but I have several other recipes similiar to it, so I don't think it was anything super spectacular. Of course, Brian and I thought it tasted better with crushed chips on top!
Ingredients
1 cup uncooked elbow macaroni
1 pound lean ground beef (90% lean) (I used ground turkey)
1 medium onion, chopped
1 can (28 ounces) Diced Tomatoes, undrained (I used 1/3 can of petite diced)
2/3 cup frozen corn
1 can (8 ounces) Tomato Sauce
1 can (4 ounces) chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup minced fresh cilantro
Directions
Cook macaroni according to package directions. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.
Drain macaroni; add to meat mixture. Stir in cilantro and heat through. Yield: 6 servings.
Nutrition Facts: 1-1/3 cups equals 224 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 567 mg sodium, 24 g carbohydrate, 4 g fiber, 19 g protein.
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