Chili Mac Casserole

We love Chili as well as Chili Mac around here. When Kortnee is in town, I am always challenged to try to find meals that she is willing to eat but that doesn't throw Chris and I completely off of our attempt at healthy dinners. She is a super picky eater and this is one that she can pick the things she doesn't like out. We normally have a vegetable with every meal so Chris and I would likely eat a frozen vegetable medly or maybe some green beans or spinach or even a little salad.

I make this recipe with lower fat ingredients where I can.

INGREDIENTS
1 cup uncooked whole wheat elbow macaroni
2 pounds 92% lean ground beef/sirloin
1 medium onion, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies
1 1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups (8 ounces) shredded 2% reduced-fat Mexican-blend cheese

DIRECTIONS
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 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 375 degrees F for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.

Taken from here:
http://allrecipes.com/Recipe/Chili-Mac-Casserole/Detail.aspx