Cheesy Chili-Mac

Ingredients

1 spray(s)  cooking spray

2/3 pound(s)  uncooked lean ground beef

2 medium  uncooked onion(s), chopped

29 oz  canned stewed tomatoes, Mexican-style (undrained)

2 1/2 cup(s)canned tomato juice

4 oz  canned green chili peppers, diced, drained

2 tsp  chili powder

1 1/2 serving(s)  uncooked macaroni, elbow-size

31 oz  canned pinto beans, rinsed and drained

1/2 cup(s)  low-fat shredded Cheddar cheese

Instructions

• Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
• Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
• Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.