Chili Tomato Macaroni
Source: Eating Smart, Being Active Colorado State University and University of California at Davis
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
You don’t have to use salt in this macaroni, tomato, and beef dish seasoned with the Eating Smart Seasoning Mix .
- Makes
- 4 Servings
Ingredients
- 3/4 pound ground beef, 90% lean
- 1 1/2 cups water
- 1 cup macaroni, uncooked
- 1 can (14.5 ounces) diced tomatoes, low-sodium, undrained
- 2 teaspoons chili powder, mild
- 1/2 Eating Smart Seasoning Mix
- salt (optional, to taste)
- 2 ounces cheddar cheese, reduced-fat, shredded
Directions
- Wash hands with soap and water.
- Brown ground beef in a large skillet, drain the fat.
- Add water, macaroni, tomatoes, chili powder, and seasoning mix. Stir.
- Bring to a boil, reduce heat to low and simmer covered on low heat for 20 minutes or until macaroni is tender.
- Taste, and add a small amount of salt if desired.
- Top with shredded cheddar cheese. Put the lid back on for 1 minute until the cheese is melted.
Notes
Learn more about: Tomatoes
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.