This time instead of thickening up this recipe with beans, I added macaroni for more substance, and for a man-pleasing presentation. This dish is so good, you might try serving it up when you're hoping for a gift of jewellery--or just want the man in you life to promise to to those "honey-do" jobs without a single complaint.
Serves 4 ( 1 1/2 cups)
8 ounces ground 90% lean turkey or beef 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 teaspoon dried minced garlic 1 (10 3/4-ounce can) Healthy Request Tomato Soup 2 cups (one 16-ounce can) tomatoes, coarsely chopped and undrained 6 ounces (one 8-ounce can) red kidney beans, rinsed and drained 2 teaspoons chili seasoning 1/8 teaspoon black pepper 1 3/4 coups (one 1-ounce can) Swanson Beef Broth 2/3 cup (1 1/2 ounces) uncooked elbow macaroni 1/4 cup Land O Lakes fat-free sour cream 1/3 cup (1 1/2 ounce) shredded Kraft reduced-fat Cheddar cheese
In a large saucepan sprayed with olive-flavored cooking sprat, brown meat, onion and green pepper. Stir in garlic, tomato soup and undrained tomatoes. Add kidney beans, chili seasoning, black pepper, and beef broth. Mix well to combine. Bring mixture to a boil. Stir in macaroni, Lower heat. Simmer 10 minutes or until macaroni is tender. When serving, top each bowl with 1 tablespoon sour cream and a scant 1 1/2 tablespoons Cheddar cheese.
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