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Chili Mac

Prep time: 10 minutes
Cook time: 15 minutes

Ingredients
1 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
1 sweet onion, chopped
1 jalapeño, seeded and chopped
1 teaspoon chili powder
1 ½ teaspoons cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground oregano
1 ½ cups low-salt, fat-free beef broth
1 (151/2-ounce) can diced tomatoes
1/2 to 1 teaspoons hot sauce
1/2 pound corkscrew pasta, cooked
Chopped green onions, shredded sharp cheddar cheese (optional)

Directions
1. Cook beef and onion in a large nonstick skillet over medium-high heat 5 minutes or until beef is browned; drain.
2. Add jalapeño and next 8 ingredients and bring to a boil; cover, reduce heat and simmer 5 minutes. Toss with pasta and top with green onions and cheese, if desired.

Makes 4 servings.

Cooking Tip: Store unwashed jalapeño peppers, wrapped in paper towels, in the refrigerator for up to three weeks. Do not store them in a plastic bag because trapped moisture will make the peppers spoil quickly.

Cooking Tip: Raw green onions have, in a small number of instances, been connected to food-borne illness. The only reliable way to eliminate this risk is to cook green onions thoroughly. Saute in a skillet for 2 mintues.

Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
CALORIES 291 (22% from fat); FAT 7.4g (sat 2.2g); PROTEIN 21.5g; CARB 36.4g; FIBER 3.0g; CHOL 40mg; IRON 6.2mg; SODIUM 712mg

Diabetic Exchanges: 2 starch; 1 vegetable; 3 lean meat

Using Laura's 96% Lean Ground Round
CALORIES 278 (14% from fat); FAT 4.4g (sat 1.5g); PROTEIN 23.5g; CARB 36.4g; FIBER 3.0g; CHOL 40mg; IRON 5.0mg; SODIUM 722mg

Diabetic Exchanges: 2 starch; 1 vegetable; 3 very lean meat