Ingredients

Scale

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 can (14½ ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1 cup fresh or frozen corn
½ cup water
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon salt
⅔ cup uncooked rotini pasta
1 cup (8 ounces) shredded reduced fat cheddar cheese

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Instructions

1. In a large nonstick frying pan, cook beef and onion over medium heat 6 to 8 minutes or until beef is no longer pink, breaking up beef as it cooks. Drain.

2. Stir in tomatoes, tomato sauce, chilies, corn, water and seasonings; bring to a boil.

3. Stir in macaroni. Reduce heat; simmer, covered, 18-22 minutes or until macaroni is tender. Sprinkle with cheese.

Nutrition

Serving Size: 1 cup
Calories: 283
Sodium: 716mg
Fat: 11g
Saturated Fat: 5g
Carbohydrates: 23g
Fiber: 4g
Protein: 25g
Cholesterol: 55mg