Chili Mac Casserole - cooking recipe

Ingredients

1 cup elbow macaroni, uncooked
1 1/2 lbs lean ground beef
1 medium onion, chopped
2 large garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed, drained
1 (6 ounce) can tomato paste
1 (4 ounce) can green chilies, chopped
1 teaspoon salt
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon pepper
2 cups reduced-fat Mexican cheese blend, shredded

Preparation

Cook macaroni according to package directions.
Meanwhile, in a large nonstick skillet, cook beef, onion & garlic over medium heat until meat is no longer pink, then drain.
Preheat oven to 375 degrees F & coat a 13\"x9\" baking dish with nonstick cooking spray.
Add tomatoes, beans, tomato paste, chilies & seasonings to beef mixture & stir to combine.
Drain macaroni, then add it to the beef mixture, stirring to combine.
Pour beef & macaroni mixture into the prepared baking dish, then cover & bake for 25-30 minutes or until bubbly.
Uncover & sprinkle with the shredded cheese, then return to oven & bake another 5-8 minutes longer or until cheese is melted.