My husband loves this recipe, and I love how simple it is to put together! You don’t even need to precook the noodles.
—MAURANE RAMSEY FORT WAYNE, IN
START TO FINISH: 30 MIN. • MAKES: 5 SERVINGS
1 pound lean ground beef (90% lean)
1 large onion, chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1 1/4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded reduced-fat cheddar cheese
1. In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt.
2. Bring to a boil; stir in macaroni. Reduce heat; cover and simmer for 18-22 minutes or until macaroni is tender. Sprinkle with cheese.
PER SERVING 1 cup equals 283 cal.,11 g fat (5 g sat. fat), 55 mg chol., 716 mg sodium, 23 g carb., 4 g fiber, 25 g pro. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.