Categories: pasta

Ingredients

• 1 (12 oz.) pkg. macaroni and cheese
• 1 lb. 95 percent lean ground beef
• 1 tsp. chili powder
• 1/4 tsp. cumin
• 1/4 tsp. coarse salt
• 1 (15 oz.) can kidney beans, rinsed
• 1 (14.4 oz.) can diced tomatoes with mild
• green chiles
• 1/4 cup water
• 2 Tbsp. chopped fresh parsley

Directions

1. Prepare macaroni and cheese according to package directions.
2. Meanwhile, cook beef in a Dutch oven on medium for 6 minutes or until no longer pink, drain. Return beef to pot; stir in chili powder, cumin and salt. Cook 2 minutes on medium. Add beans, tomatoes and water. Cook 5 to 8 minutes more or until most of liquid is reduced. Stir prepared macaroni and cheese into beef mixture and sprinkle with parsley. Serve immediately.

3. Per serving: 348 cal., 27g protein,10g fat, 39g carbohydrate, 52 mg. cholesterol, 922 mg. sodium and 6g fiber.

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