A cup of this, a can of that—and soon your browned meat has turned into an amazingly delicious Italian chili. Sprinkle with Parmesan cheese and enjoy.
What You Need
Original recipe yields 6 servings
1 lb. lean ground beef
1/3 cup KRAFT Grated Parmesan Cheese, divided
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes, undrained
2 cups water
2 cups elbow macaroni, uncooked
1 can (15 oz.) kidney beans, rinsed
1 Tbsp. chili powder
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Let's Make It
Brown meat in large saucepan; drain. Return meat to pan.
Reserve about 1-1/2 Tbsp. cheese. Add remaining cheese to meat with all remaining ingredients; stir. Bring to boil. Cover; simmer on medium-low heat 10 to 12 min. or until macaroni is tender, stirring occasionally.
Sprinkle with reserved cheese.
Substitute crumbled Italian sausage for the ground beef and/or cannellini beans for the kidney beans.
Substitute any small pasta shape, such as ditalini or shells, for the macaroni.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/3 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.