1 cup uncooked elbow macaroni (I used whole wheat)
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
⅔ cup frozen corn (I used 1 cup)
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
½ teaspoon ground cumin (I used 1 teaspoon)
½ teaspoon pepper
¼ teaspoon salt
¼ cup minced fresh cilantro
Cook macaroni according to package directions.
While the water is boiling and pasta is cooking, prepare the ground beef and vegetables. In a large skillet set over medium heat, cook the beef and onion, stirring and breaking up the meat into small crumbles, until meat is no longer pink, about 6 minutes. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil then lower the heat to a gentle simmer and continue to cook, uncovered, for 4-56minutes to allow flavors to blend.
Drain macaroni and add to the meat/vegetable mixture. Stir in the cilantro and heat through. Taste and adjust the seasonings, adding more salt, pepper, cumin, etc. to taste.
Per Serving (1-1/3 cups) | Serves: 6
6 g fat
24 g carbs
4 g fiber
19 g protein
Points Plus: 6 | SmartPoints: 5
All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.
My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.