Chili Mac (Cooking Light) - cooking recipe

Ingredients

1 lb lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
3 garlic cloves, minced
2 cups cooked elbow macaroni
1/2 cup water
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 1/4 ounce) can kidney beans
1 (14 1/2 ounce) can chopped tomatoes, undrained
1 (8 3/4 ounce) can corn, drained (I used frozen)
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1 cup low-fat cheddar cheese or 1 cup monterey jack cheese

Preparation

Cook first 4 ingredients in a dutch oven over medium high heat till meat is browned, stirring until meat crumbles.
Drain well and wipe drippings from pan with a paper towel (if your beef is lean enough, you won't really need to do this).
Return beef to dutch oven; add macaroni and next 10 ingredients.
stir well.
Bring to a boil; cover and reduce heat.
Simmer 20 minutes, stirring occasionally.
Spoon into individual serving bowls.
Sprinkle 2 T cheese over each serving.