Beefy Chili Mac
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, steak
cubed |
*
|
| 1 | medium |
onions
chopped |
|
| 2 | cans |
tomatoes, canned
chili seasoned, chunky |
|
| 1 ½ | cups |
pasta, wagon wheel
uncooked |
* |
| ½ | cup |
monterey jack cheese
or cheddar, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, steak
cubed |
*
|
| 1 | medium |
onions
chopped |
|
| 2 | cans |
tomatoes, canned
chili seasoned, chunky |
|
| 355 | ml |
pasta, wagon wheel
uncooked |
* |
| 118 | ml |
monterey jack cheese
or cheddar, shredded |
|
Directions
Cut beef steaks lengthwise into 1 inch wide strips then crosswise into 1inch pieces.
Spray Dutch oven with vegetable cooking spray; heat oven to medium-high heat until hot.
Add beef and onion to pan; cook and stir 3 minutes .
Stir tomatoes, pasta, and ½ cup water into pan. Bring to a boil, reduce heat to low.
Cover tightly; simmer 20 minutes or until pasta is tender.
Sprinkle with cheese before serving.
