Ingredients
1 lb lean ground beef
¾ cup onion, chopped
15½ fl oz red kidney beans, black beans, or red beans, rinsed and drained, 1 can
14½ fl oz tomatoes, 1 can, undrained
8 fl oz tomato sauce, 1 can
½ cup elbow macaroni, dried, (2 ounces)
4 fl oz green chile peppers, 1 can, drained
3 tsp chili powder
½ tsp garlic salt
½ cup Monterey Jack, or cheddar cheese (2 ounces), shredded
Preparation
In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.
Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chile peppers, chili powder, and garlic salt. Bring to boiling; reduce heat.
Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.
