1 tbsp Vegetable oil
1 Onion, chopped
1 Sweet green pepper, chopped
2 Garlic cloves, minced
1 lb Lean ground beef
19 oz Canned kidney beans, drained and rinsed
14 oz Canned tomato sauce
1 tbsp Chili powder
1/4 tsp Pepper
2 cup Elbow macaroni
1/2 cup Light sour cream - or thick plain yogurt
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In skillet, heat oil over medium heat; cook onion, green pepper and garlic for 5 minutes or until softened.
Add beef; cook over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink. Spoon off fat.
Add beans, tomato sauce, chili powder and pepper; cook for 3 minutes or until piping hot.
Meanwhile, in large pot of boiling salted water, cook macaroni for 8-10 minutes or until tender but firm; drain well and return to pot.
Add sauce; toss to coat well. Serve topped with sour cream.
Per serving: about 610 calories, 39 g protein, 17 g fat, 76 g carbohydrate, very high source fibre, excellent source iron.
4 servings for $9.99CDN [Feb 96]
Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@msn.com
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