Baked Chili Mac

• 1 cup uncooked elbow macaroni (we use Mission lower-carb macaroni)
• 1 1 lb ground chicken or 1 lb ground turkey
• 1 cup chopped yellow onion
• 1 tablespoon minced garlic (about 4 cloves)
• 1 (14 -15 ounce) can chopped peeled tomatoes, with juice
• 1 (6 ounce) can tomato paste
• 1 (7 ounce) can chopped mild green chilies, with liquid
• 1 (15 ounce) can black beans or (15 ounce) can black soybeans, drained
• 1 teaspoon chili powder
• 1 teaspoon dried ancho chile powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• Tabasco sauce, to taste
• 1 1/2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F.
2. Cook the pasta according to package directions until al dente (if using regular macaroni this will take about 6 to 7 minutes, if using lower-carb versions it'll take about 15 minutes); drain and set aside.
3. While pasta is cooking, in a large saute pan cook the ground meat, onion, and garlic until meat is browned, about 5 to 7 minutes; drain fat if desired or necessary.
4. Add the tomatoes, tomato paste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper, salt, and tabasco (to taste) and simmer for 5 minutes.
5. Add the cooked macaroni and stir well to incorporate.
6. Pour mixture into a lightly pan-sprayed large casserole dish and sprinkle with the cheddar cheese.
7. Bake at 350 degrees F for 20 to 30 minutes or until the cheese is golden and bubbly.
8. Serve with a bit of sour cream for topping and veggies.

elbow macaroni, ground chicken, yellow onion, garlic, tomatoes, tomato paste, green chilies, black beans, chili powder, chile powder, oregano, ground cumin, black pepper, salt, tabasco sauce, cheddar cheese

Taken from www.food.com/recipe/baked-chili-mac-114926 (may not work)