My hubby found this recipe in the KC Star a few weeks ago and we finally tried it last night.
½
pound ground round
1
(15 ½ -ounce) can chili beans (do not drain)
1
(10-ounce) can no-salt added diced tomatoes
2
ounces chopped green chilies
1
(10-ounce) can enchilada sauce
2
teaspoons chili powder
¾
teaspoon cumin
1/2
teaspoon garlic powder
3
cups cooked pasta shells
1
cup shredded Colby-Jack cheese
½
cup reduced-fat shredded sharp cheddar cheese
Cook ground round in a large skillet over medium-high heat, stirring to crumble; drain. Stir in chili beans, tomatoes, green chilies, enchilada sauce, chili powder, cumin and garlic powder. Simmer 3 to 5 minutes. Add pasta to mixture and heat 3 minutes. Stir in cheese until melted and well blended. Serve in bowls. Makes 6 servings.
PER SERVING: Calories 357 (35% fat) Fat 14 g (6 g sat) Cholesterol 44 mg Sodium 480 mg Fiber 6 g Carbohydrates 38 g Protein 18 g
We did make a couple of changes to the recipe - we used ground chicken (vs. beef) and whole wheat elbow pasta. It was very yummy last night and the leftovers made for an even better lunch today! http://www.kansascity.com/living/columnists/jill_silva/story/798276.html
1 comments:
This is almost the recipe that I use for chili mac - take out the enchilada sauce and opt for ground turkey and kidney beans instead of ground beef and chili beans.
It's really yummy, and you're right - the leftovers are almost better than when it's freshly made!
I'll have to try it with the taco flair next time...thanks for sharing!
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