Chili Mac in the Ninja

September 29, 2014

1071

From start to finish, the whole meal is cooked in the Ninja. I love making extra so we all have leftovers the next day for work and school.

1 pound ground beef
1 medium onion, diced
1 (15.5 oz) can pinto beans, drained
1 (8 oz) can tomato sauce
1 (10 oz) can Rotel diced tomatoes
4 green onions
2 cups uncooked elbow macaroni
2 cups water
1/2 teaspoon garlic salt
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 cup shredded cheddar cheese

1. In the Ninja, brown the ground beef with the onions. Drain any grease. 2. Add all remaining ingredients, except for the cheese. 3. Cover & set the Ninja on stove top low for about 30 minutes. Stir and continue to cook until the macaroni is tender. 4. Sprinkle with cheese, cover until cheese is melted.

Nutritions

Calories
695

Sodium
449mg
18% DV

Fat
19g
29% DV

Protein
43g
86% DV

Carbs
88g
30% DV

Fiber
16g
67% DV