- 3/4 pound ground beef
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 1 garlic clove, minced
- 1 jalapeno chili, seeded, minced
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 (8 ounce) can tomato sauce
- 1 (14 1/2 ounce) can diced tomatoes
- 1/2 cup elbow macaroni
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/2 cup shredded Monterey Jack or Cheddar cheese
- Chopped scallions
- In a large skillet over medium heat, cook the meat, onion, bell pepper, garlic
and jalapeno, breaking up the meat with a wooden spoon, until the meat is browned
and the vegetables tender. Drain off excess fat.
- Stir in beans, tomato sauce, tomatoes and their juice, macaroni, chili powder,
cumin, oregano, salt and 1/3 cup water. Bring to a boil; reduce heat to low and
simmer, covered, for 20 minutes, stirring often, until the macaroni is tender and
the liquid has evaporated.
- Top with cheese. Cover and cook for 2 minutes or until the cheese melts.
- Ladle into bowls and serve.
- If desired, pass chopped scallions and sour cream at the table.
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