From the Pantry Butler kitchen
Chili Tomato Macaroni
You don’t have to use salt in this macaroni, tomato, and beef dish seasoned with the Eating Smart Seasoning Mix . USDA MyPlate Kitchen — Eating Smart, Being Active — Colorado State University and University of California at Davis (public domain), via myplate.food
Ingredients
- 3/4 pound ground beef, 90% lean
- 1 1/2 cups water
- 1 cup macaroni, uncooked
- 1 can (14.5 ounces) diced tomatoes, low-sodium, undrained
- 2 teaspoons chili powder, mild
- 1/2 Eating Smart Seasoning Mix
- salt — optional, to taste
- 2 ounces cheddar cheese, reduced-fat, shredded
Method
- Wash hands with soap and water.
- Brown ground beef in a large skillet, drain the fat.
- Add water, macaroni, tomatoes, chili powder, and seasoning mix.
- Stir.
- Bring to a boil, reduce heat to low and simmer covered on low heat for 20 minutes or until macaroni is tender.
- Taste, and add a small amount of salt if desired.
- Top with shredded cheddar cheese.
- Put the lid back on for 1 minute until the cheese is melted.
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