 | | Directions | 1. Cook ground beef, bell pepper and onion in large skillet on medium-high heat 4 to 5 minutes or until beef is browned. Add Seasoning Mix; stir until well mixed.
2. Stir in tomatoes, beef broth and tomato paste. Bring to boil. Stir in macaroni. Reduce heat to medium; cover and cook 10 minutes or until pasta is tender.
3. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted. |
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Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6
|  | | Ingredients | | - | | 1 pound ground beef |
| - | | 1/2 cup chopped green bell pepper |
| - | | 1/2 cup chopped onion |
| - | | 1 package McCormick® Chili Seasoning Mix, Original |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1 can (14 ounces) reduced sodium beef broth |
| - | | 2 tablespoons tomato paste |
| - | | 1 1/2 cups uncooked elbow macaroni |
| - | | 1 cup shredded Cheddar cheese |
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| | Nutrition (per serving) | Calories: 355 Calories
Fat: 15 Grams
Protein: 24 Grams
Cholesterol: 66 Milligrams
Carbohydrates: 31 Grams
Sodium: 665 Milligrams
Fiber: 4 Grams
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