2 cups Ragu® Old World Style® Traditional Pasta Sauce
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) can mild chili beans, undrained
1 teaspoon chili powder
1 teaspoon cumin
salt and ground black pepper to taste
1 1/2 cups uncooked elbow macaroni
3/4 cup shredded Cheddar cheese
1/4 cup chopped fresh parsley
Instructions
1. Heat olive oil in a large Dutch oven or pot
over medium-high heat. Add onion, garlic, and
beef. Stirring frequently, cook until meat is
browned and crumbly, about 3 minutes. Drain excess
fat.
2. Stir in chicken broth, Ragu(R) sauce, diced
tomatoes with mild green chilies, beans, chili
powder, and cumin. Season with salt and pepper,
to taste. Bring to a boil and stir in pasta;
cover, reduce heat to a simmer and cook until
pasta is al dente, about 14 minutes.I cooked 8
min.
3. Remove from heat. Stir in the cheese and
parsley. Serve immediately, garnished with
additional cheese and parsley, if desired.
Nutrition Facts
Per Serving- 463 calories; 19.2 g fat; 45.9 g
carbohydrates; 28.5 g protein; 66 mg
cholesterol; 1233 mg sodium. Full nutrition
Originally Submitted
8/1/2018
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