old fashion CHILI mac casserole

This is one of my favorite dishes that reminds me of growing up.  My mama would make this for Sunday Supper often.  Who doesn't love Chili?  and Noodles?   Put them together and you have a #winwin.   This is a great dish for cold weather.   There is nothing better than good 'ole comfort food on a Sunday Night with a chill in the air.

Here's the scoop:

Ingredients:

• 1 cup uncooked elbow macaroni
• 2 pounds lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chilies
• 1-1/4 teaspoons salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 2 cups shredded reduced-fat Mexican cheese blend
• Thinly sliced green onions, optional

TO MAKE:

• Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.
• Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. If desired, top with sliced green onions.