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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Ingredients:
1 lb lean ground beef |
1 (7 ounce) package elbow macaroni, cooked and drained |
2 cups shredded low-fat cheddar cheese, divided (8 oz) |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (14 1/2 ounce) can stewed tomatoes |
1 medium green pepper, diced |
1 medium onion, finely chopped |
1/4 teaspoon garlic powder |
crushed red pepper flakes |
pepper |
2 tablespoons grated parmesan cheese |
Directions:
1. In a skillet over medium heat, cook beef until no longer pink; drain.
2. In a bowl, combine the macaroni, 1 1/2 cups shredded cheese, beans, tomatoes, green pepper and onion.
3. Stir in beef, garlic powder, pepper flakes and pepper.
4. Spoon into a 13x9x2 inch baking dish coated with nonstick cooking spray.
5. Sprinkle with parmesan cheese and remaining cheddar cheese.
6. Cover and bake at 375 degrees for 30 minutes or until heated through.
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