12oz ground beef (85% lean) 3/4 cup chopped onions 1 1 garlic clove, minced 1 can (15.5oz) red kidney beans, rinsed and drained 1 can (8oz) tomato sauce 1 can (8oz) stewed tomatoes, chopped 3/4 cup macaroni 1/4 cup water 1 tsp chili powder 1 tsp ground cumin 1/3 cup finely-shredded sharp Cheddar Cheese 2 1. In a large nonstick skillet, cook the ground beef, onions, and garlic until the beef is browned, stirring occasionally. Drain and discard the fat and liquid, if desired. 2. Stir in the beans, tomato sauce, tomatoes (with juice), macaroni, water, chili powder, and cumin. Bring to boil, then reduce the heat. Cover and simmer for ten minutes. Stir well, then cover and simmer for ten minutes longer, or until the macaroni is tender but firm (if you feel the need, another 1/4 cup water can be added at this point). 3. Sprinkle with the cheese. Cover and heat over low heat just until the cheese is melted. Notes: 1 Frozen onions can be used if you're like us and can barely stand to be in the same room when an onion is being cut. 2 Can be substituted for reduced-fat sharp Cheddar cheese.
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