Recipe By : Magic Beans, by Patti Bazel Geil, 1996
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Legumes Main Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cloves garlic -- minced
2 cups elbow macaroni -- cooked
1/2 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
14 1/2 ounces canned no-added-salt whole tomatoes
undrained and chopped
15 ounces canned kidney beans -- rinsed and drained
8 3/4 ounces canned no-added-salt whole kernel corn -- drained
8 ounces canned no-added-salt tomato sauce
6 ounces canned no-added-salt tomato paste
1 cup cheddar cheese, lowfat -- shredded
This is a classic, family-pleasing recipe that uses kidney beans to extend
the ground beef and lower the fat content
Cook ground beef, onion, bell peppers, and garlic in a large Dutch oven
over medium-high heat until browned, stirring to crumble beef. Drain well;
wipe drippings from pan with paper towels. Return beef mixture to pan.
Add all remaining ingredients except cheese, and stir well. Bring to a
boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Spoon onto individual serving plates; top with cheese.
