1 pound ground round steak
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves minced garlic
2 cups cooked elbow macaroni
1/2 cup water
2 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon pepper
1 (14.5 ounce) can tomatoes, undrained and chopped
1 (15 ounce) can kidney beans, drained
1 (8 ounce) can corn, drained
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup sharp cheddar cheese, shredded
Cook first 4 ingredients in large Dutch oven over medium high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towel.
Return beef mix to pan; add macaroni and next 10 ingredients, stirring well. bring to a boil; cover and reduce heat, simmering for 20 minutes.
Spoon onto individual plates; top with cheese.