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Categories:
ground beef elbow macaroni Cheddar cheese kidney beans tomatoes green pepper onion garlic red pepper Parmesan cheese
Viewed: 12 - Published at: 9 years agoIngredients
- 1 pound lean ground beef (90% lean)
- 1 package (7 ounces) elbow macaroni, cooked and drained
- 2 cups shredded reduced-fat cheddar cheese, divided
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 medium green pepper, diced
- 1 medium onion, finely chopped
- 1/4 teaspoon garlic powder
- Crushed red pepper flakes and pepper to taste
- 2 tablespoons grated Parmesan cheese
Method
- In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the macaroni, 1-1/2 cups cheddar cheese, beans, tomatoes, green pepper and onion. Stir in the beef, garlic powder, pepper flakes and pepper.
- Spoon into a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining cheddar cheese. Cover and bake at 375° for 30 minutes or until heated through.
