| | Directions | | In a large skillet, cook meat and onions until done. Drain fat and stir in kidney beans, tomato sauce, undrained tomatoes, uncooked macaroni, green pepper, water, chili powder, and garlic powder. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring often. Remove from heat and sprinkle with cheese. Cover to melt cheese, then serve. |
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| Ingredients | | - |  | 8 ounces lean ground beef |
| - | | 1 onion, chopped (medium) |
| - | | 1 can red kidney beans, drained (15 ounce can) |
| - | | 1 can tomato sauce (8 ounce can) |
| - | | 1 can Diced Tomatoes (8 ounce can) |
| - | | 1/2 cup elbow macaroni |
| - | | 1/2 cup chopped green bell pepper |
| - | | 1/4 cup water |
| - | | 1 tablespoon chili powder |
| - | | 1/2 teaspoon garlic powder |
| - | | 1/4 cup Shredded low-fat cheddar cheese |
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