Mexi-Chili Mac
CATEGORIES
INGREDIENTS
  • Cooking Time: 15
  • Servings: 4
  • Preparation Time: 15
  • 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.)
DIRECTIONS
  1. 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.
  2. Stir in remaining ingredients.
  3. Bring to a boil; reduce heat to low.
  4. Cover tightly and simmer 15 minutes.
  5. Remove from heat; cover and let stand 5 minutes before serving.