Chili Mac (Cooking Light)

Another chili mac recipe - this one is from Cooking Light's Best of 10 Years. It was an instant hit with everyone in my family.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1  lb lean ground beef
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped green pepper
• 3  garlic cloves, minced
• 2  cups  cooked elbow macaroni
• 1⁄2 cup water
• 1  tablespoon chili powder
• 1  teaspoon cumin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (15 1/4ounce) can kidney beans
• 1 (14 1/2ounce) can chopped tomatoes, undrained
• 1 (8 3/4ounce) can corn, drained (I used frozen)
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1  cup  shredded cheddar cheese or 1  cup low-fat cheddar cheese or 1  cup monterey jack cheese

Directions

1. Cook first 4 ingredients in a dutch oven over medium high heat till meat is browned, stirring until meat crumbles.
2. Drain well and wipe drippings from pan with a paper towel (if your beef is lean enough, you won't really need to do this).
3. Return beef to dutch oven; add macaroni and next 10 ingredients.
4. stir well.
5. Bring to a boil; cover and reduce heat.
6. Simmer 20 minutes, stirring occasionally.
7. Spoon into individual serving bowls.
8. Sprinkle 2 T cheese over each serving.