12 ounces of refrigerated fully-cooked ground beef crumbles
1 can (15 ounces) chili hot beans in chili sauce, unstrained
1 can (14-1/2 ounces) chili-style chunky tomatoes, undrained
1 cup frozen corn
1/4 teaspoon pepper

Toppings:
Shredded Mexican cheese blend or Cheddar cheese
Dairy sour cream (use a low fat version for less calories and fat)

Directions:

1. PLACE beef, beans, tomatoes, corn and pepper in a 2-quart microwave-safe casserole. STIR with a rubber spatula to mix well.
2. Adult help needed: Careful! Casserole will be very hot! Using pot holders, REMOVE the casserole from the microwave. LET STAND 3 minutes, covered.
3. ADD the water to the macaroni. STIR with a spoon.
4. Adult help needed: MICROWAVE, uncovered, on HIGH 4-1/2 to 5 minutes or until macaroni is tender. Careful! The bowl and macaroni will be very hot. Using pot holders, REMOVE the bowl from the microwave. Do NOT drain off the water.
5. Adult help needed: Careful! Casserole will be very hot! Using pot holders, REMOVE the casserole cover and STIR the chili with rubber spatula.
6. SERVE the chili with the cheese and sour cream.

Helpful Adult Hint: Ahead of time, brown one pound ground beef in skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into small crumbles. Pour off drippings and refrigerate.

Yummy Serving Ideas: Serve the chili on top of corn chips in a bowl. Spoon it over your favorite macaroni noodles or over a fluffed-up baked potato half. Serve it with tortilla chips to use as scoopers.

Nutrition Information:

367 calories (235 from beef); 28 g protein; 33 g carbohydrate; 15 g fat; 1,323 mg sodium; 60 mg cholesterol; 4.8 mg niacin; 0.3 mg vitamin B6; 1.9 mg vitamin B12; 4.4 mg iron; 4.6 mg zinc.