Southwestern Skillet Macaroni & Cheese

Here is another new Weight Watchers recipe I'm going to try tonight. Hopefully it will go over as well as the first two this month. This one is adapted from the Weight Watchers Stir It Up! Super Skillet Cookbook. Update: This dish had LOTS of spice. The Hubby liked it but doesn't like "stringy" cheese so next time I think I'll use 4 oz. of Velveeta Light instead of the Kraft 2%. By making this substitution, I will also save a point for each serving making it 4 points.

Southwestern Skillet Macaroni & Cheese
Serves 6 @ 5 WW Points each

1 c. Smart Taste elbow macaroni
1/2 lb. ground beef, 95% lean
1/2 lb. ground chicken breast
1/2 c. chopped onion
1/2 c. chopped green pepper
2 T. chili powder
1 t. cumin
1/2 t. salt
1-14 oz. can diced tomatoes, with their juice
1-8 oz. can tomato sauce
1-4 1/2 oz. can chopped mild green chilies
1/2 water
1 c. shredded Kraft 2% sharp cheddar cheese

Cook macaroni according to package directions; drain. Meanwhile, brown ground beef/chicken mixture until no longer pink. Stir in onion, green pepper, chili powder, cumin and salt. Cook, stirring occasionally, until onion is softened, about 3minutes. Add the tomatoes, tomato sauce, chilies and water, bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Add the macaroni and the cheese, stirring to combine.
NOTE: Read here to see how to make this meal come together in a snap by having some of the items ready to go in your freezer.