Cheddar Jack Chili Mac

1 pound lean ground beef

3 cups water

15 oz can no-salt-added stewed tomatoes

8 oz can no-salt-added tomato sauce (1 cup)

1 teaspoon bottled minced garlic or 2 medium cloves garlic, minced

1 teaspoon dried oregano, crumbled

½ teaspoon sugar

½ teaspoon salt

1/8 teaspoon pepper

1 cup dried macaroni or other small pasta

¼ cup fat-free or reduce fat shredded Cheddar or Monterey Jack cheese or a combination (about 1 ounce)

In a Dutch oven, cook beef over medium-high heat for 8 to 10 minutes, or until no longer pink, stirring occasionally. Put beef in a colander and rinse with hot water to remove excess fat; drain well. Wipe Dutch oven with a paper towel; return beef to pot.

Stir in water, tomatoes, tomato sauce, garlic, oregano, sugar, salt, and pepper. Bring to a boil, covered, over high heat, 1 to 2 minutes.

Stir in macaroni, reduce heat, and simmer for 10 to 12 minutes, or until tender. Ladle mixture into soup bowls. Sprinkle with cheese.

Amanda