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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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