Title: Mexican Macaroni
Categories: Beef Lowfat Mexican
Yield: 4 Servings

1/2	c	Onion; chopped
1/4	c	Green pepper; chopped
1/4	c	Celery; chopped
3/4	lb	Extra lean ground beef
1	cn	Tomatoes
1	cn	Tomato puree (10 3/4 oz)
1	ts	Chili powder
1/4	ts	Salt
1/8	ts	Pepper
3	c	Elbow macaroni (about 1 cup uncooked) -- cooked and

Recipe by: Skim the Fat - American Dietetic Assoc. (AAL) 1. Saute onion, green pepper, and celery in a large nonstick frying pan until onion is clear. Remove from pan. Add beef and cook until beef is lightly browned. Drain. 2. Break up large pieces of tomatoes. Add tomatoes, tomato puree, vegetables, and seasonings to beef mixture. Simmer 15 minutes to blend flavors. 3. Stir in macaroni. Heat to serving temperature.

Menu suggestion: Serve with hot French bread.

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