1 lb. ground beef
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 clove garlic, crushed
1 can (14-1/2 oz.) Mexican-style diced tomatoes, undrained
1 can (8 oz.) tomato sauce
3/4 cup water
3/4 cup uncooked elbow macaroni
2 tsp. spicy seasoning mix (see below)
1/2 tsp. salt
Spicy Seasoning Mix:
3 Tbsp. chili powder
2 tsp. ground cumin
1 1/2 tsp. garlic powder
3/4 tsp. dried oregano leaves
1/2 tsp. ground red pepper
(Combine all seasoning ingredients. Cover and store in an airtight container. Shake before using to blend well. Makes about 1/3 cup.)
In 3-quart saucepan, brown ground beef, bell pepper, onion, and garlic over medium heat 8 to 10 minutes or until the beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.
Stir in remaining ingredients.
Bring to a boil; reduce heat to low.
Cover tightly and simmer 15 minutes.
Remove from heat; cover and let stand 5 minutes before serving.