Yield :
- Serving Size: 1/4 of Recipe
- Servings Per Recipe: 4
- Ingredients :
- 12 ounces extra-lean ground beef
- 2 cups water
- 1 can (14 1/2 ounces) diced tomatoes in juice, undrained
- 1 can (4 ounces) diced green chiles
- 2 tablespoons chili powder
- 1 1/2 cups (6 ounces) dried elbow macaroni
- 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
- 1 cup (1 ounce) shredded cheddar cheese
- Additional shredded cheddar cheese (optional)
Preparation :
- COOK beef in large, nonstick skillet over medium-high heat, stirring frequently, until no longer pink; drain. Stir in water, tomatoes with juice, chiles and chili powder. Cook until mixture comes to a boil.
- ADD pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
- STIR in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle additional cheese over top. Cover; let stand for 5 to 10 minutes before serving.
Nutritional Info :
- SmartPoints : 12
- Amount Per Serving
- Calories: 398
- Calories from Fat: 110
- Total Fat: 12g (19% of DV)
- Saturated Fat: 5g (24% of DV)
- Cholesterol: 61mg (20% of DV)
- Sodium: 377mg (16% of DV)
- Carbohydrates: 41g (14% of DV)
- Dietary Fiber: 3g (11% of DV)
- Sugars: 6g
- Protein: 24g
- Vitamin A: 28% of DV
- Vitamin C: 40% of DV
- Calcium: 25% of DV
- Iron: 22% of DV
Original recipe & image from: Backtoherroots.com