Chili Cheese Mac

Chili Cheese Mac (from the WW website)
Serves: 8
* 1 sprays cooking spray
* 2/3 pound raw extra lean ground beef
* 2 medium onion(s), chopped
* 29 oz canned stewed tomatoes, Mexican-style (undrained)
* 2 1/2 cup canned tomato juice
* 4 oz canned green chili peppers, diced, drained
* 2 tsp chili powder
* 1 1/2 cup uncooked macaroni, elbow
* 31 oz canned pinto beans, drained and rinsed
* 1/2 cup low-fat shredded cheddar cheese

* Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.
* Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
* Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.

Points per serving: 5