Chili Mac Casserole
|1 cupElbow Macaroni Noodles; uncooked|
|2 poundsGround turkey|
|1 mediumOnion; chopped|
|2 clovesGarlic; minced|
|1 28-oz cantomatoes; diced, undrained|
|1 16-oz cankidney beans; drained and rinsed|
|1 6-oz cantomato paste|
|1 4-oz canchopped green chilies|
|1 1/2 teaspoonsSalt|
|1 teaspoonChili powder|
|1/2 teaspoonGround cumin|
|2 cupCheddar cheese; shredded (8 oz)|
Chili Mac Casserole Preparation
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, beans, tomato paste, chilies, and seasonings.
Drain macaroni and add to beef misture.
Transfer to a 9 x 13 baking dish coated with nonstick cooking spray.
Cover and bake at 375F for 25-30 minutes or until bubbly.
Uncover; sprinkle with cheese. Bake 5-8 minutes or until cheese is melted.
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