This cheesy casserole uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a leafy salad for a complete meal. —Marlene Wilson, Rolla, North Dakota
1
can (16 ounces) kidney beans, rinsed and drained
1
can (6 ounces) tomato paste
1
can (4 ounces) chopped green chiles
1¼
tsp
salt
1
tsp
chili powder
½
tsp
ground cumin
½
tsp
pepper
2
cup
shredded reduced-fat Mexican cheese blend
Thinly sliced green onions, optional
Instructions
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture.
Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.