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Ingredients
  • 1 cup uncooked elbow macaroni
  • 2 pounds lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) chopped green chiles
  • 1-¼ teaspoons salt
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon pepper
  • 2 cups shredded reduced-fat Mexican cheese blend
  • Thinly sliced green onions, optional
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