7 oz. elbow macaroni
1/2 pound ground beef
1/2 cup chopped onion
1 tablespoon chili powder
1 3/4 cups prepared low sodium spaghetti sauce or marinara
1 can canned beef broth
1 1/2 cups cooked* or 1 can (15 oz.) kidney beans, drained
*1/2 cup dry makes 1 1/2 cups cooked
Cook pasta according to package directions; drain. Meanwhile, in a large skillet over medium-high heat, cook beef until lightly browned, stirring to separate meat. Drain fat.
Add onion and chili powder; cook until beef is browned and onion is tender. Stir in spaghetti sauce, broth, beans and macaroni. Cook 5-10 minutes until heated through. Makes 6 cups. Serves 4.
Nutritional Information per Serving:
Calories 517, Protein 26 g, Carbohydrates 72 g, Fat 15g, Calories from fat 26%, Cholesterol 34 g, Fiber 9 g, Folate 114 mcg, Sodium 241 mg
