One Pot Chili Macaroni (7 Points)

Ingredients:
2⁄3 lb lean ground beef
2 medium onion, chopped
1 can (29 oz) Mexican-style stewed tomatoes, undrained
1 can (4 oz) diced green chiles, drained
2 1⁄2 cup tomato juice
2 tsp chili powder
2 can (15.5 oz each) pinto beans, drained and rinsed
1 1⁄2 cup whole wheat elbow macaroni
1⁄2 cup low-fat cheddar cheese, shredded

Instructions:
Coat a large skillet with cooking spray and heat over medium-high heat.

Add ground beef and onion and cook, stirring and breaking up meat, for 10 minutes or until the meat is browned.

Drain off fat.

Mix in stewed tomatoes with juice, green chiles, tomato juice, and chili powder and bring to a boil.

Stir in pinto beans and macaroni, then return to a boil.

Reduce heat, cover, and simmer for 15 minutes or until the macaroni is cooked.

Sprinkle with cheese before serving.

Weight Watchers Points:  7

Adapted from recipe originally posted here.

Instant Pot Taco Pasta

Ingredients:
2 lb ground beef , lean
2 oz taco seasoning
16 oz tomato sauce
1 onion, diced
1 can Rotel, drained
4 C beef broth
16 oz small pasta (medium shells)
3 C shredded cheese (cheddar, mexican blend or cheddar jack)
Sour Cream

Instructions:
Set Instant Pot to saute.

Add the ground beef and break up as it cooks.

Once ground beef is browned, stir in taco seasoning, tomato sauce, beef broth and then pasta.

Cover and seal lid.

Change setting to manual and adjust time to 5 minutes.

Once Instant Pot beeps to show it's done, quick release.

Carefully remove cover and stir.

Turn off Instant Pot.

Top with cheese, put cover back on but don't seal.

Allow a minute or two for cheese to start to melt.

Top with sour cream.

Adapted from recipe originally posted here.

Crock Pot Bowtie Casserole

Ingredients:
2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 oz.) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (can also use fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Instructions:
Brown ground beef with onion and garlic.

Put in crock-pot and add sauce, tomatoes and seasonings.

Cook for 6-7 hours on low.

Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well during the last 30 minutes of cooking and turn crock-pot to high.

Add the last 1/2 cup of mozzarella to melt on the top.