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Thread: Beef and Bean Macaroni (5 points)

  1. #1


    I made this over the weekend for DH and I - it was really good and very filling. I did add a little tomatoe sauce and some chili powder, as it was a bit dry. Makes a lot, so we have tons of leftovers in the fridge for lunch this week!

    Beef and Bean Macaroni

    1 lb Lean Ground Beef
    1 pkg (7 oz) Elbow Macaroni, cooked and drained
    2 cups (8 oz) shredded Reduced-Fat Cheddar Cheese, divided
    1 can (16 oz) Kidney Beans, rinsed and drained
    1 can (14 1/2 oz) Stewed Tomatoes
    1 medium Green Pepper, diced
    1 medium Onion, finely chopped
    1/4 tsp Garlic Powder
    Crushed Red Flakes and Pepper to taste
    2 tbs grated Parmesan Cheese

    In a skillet over medium heat, cook beef until no longer pink; drain.
    In a bowl, combine the macaroni, 1 1/2 cups shredded cheese, beans, tomatoes, green pepper and onion.
    Stir in beef, garlic powder, pepper flakes and pepper.
    Spoon into a 13x9x2 inch baking dish coated with nonstick cooking spray.
    Sprinkle with parmesan cheese and remaining cheddar cheese.
    Cover and bake at 375 degrees for 30 minutes or until heated through.
    Serves 10.

    One Serving (1 cup) - 5 Points

    SW/CW/WW Goal (PG TBD)

  2. #2


    Bumping up

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