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Title: Chilli Macaroni & Cheese
Categories: Beef, Pasta, Cheese, Chilies
Yield: 12 servings
2 1/2 lb 90% lean ground beef
1 md Onion; chopped
1 md Bell pepper; chopped
1 Banana pepper; fine chopped
56 oz Diced tomatoes (2 cans);
- undrained
32 oz Kidney beans (2 cans);
- rinsed, drained
2 1/2 ts Chilli spice mix
2 ts Ground cumin
2 c Uncooked elbow macaroni
4 c Cheddar cheese; shredded
Sour cream (optional)
Additional Cheddar cheese;
- shredded (optional)
In a Dutch oven, cook beef, onion and peppers over
medium-high heat until beef is no longer pink and
vegetables are tender, breaking up beef into crumbles,
8-10 minutes; drain. Transfer to a 7 qt slow cooker.
Stir in tomatoes, beans, chilli spice and cumin. Cook,
covered, on low until flavors are blended, 5-6 hours.
Meanwhile, cook macaroni according to package
directions; drain. Add to slow cooker. Stir in cheese
until melted. If desired, serve with sour cream and
additional cheese.
Recipe by Nancy Foust, Stoneboro, Pennsylvania
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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