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Friday, August 6, 2010

Chili Mac

1 pound ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 (14.5 ounce) can Mexican or chili-styled stewed tomatoes, undrained
1/2 cup water
1 (1.25 ounce) package taco seasoning mix
2 cups elbow macaroni or small shells, cooked and drained
2 cups mexican style shredded cheese, divided

1.  cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings.  add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.

2.  toss cooked pasta with meat mixture into an 11 x 7 inch baking dish.  sprinkle with 1 cup cheese; top with remaining meat mixture.  cover with foil; bake in preheated 375 degrees F oven 30 minutes.  uncover; sprinkle with remaining cheese.  return to oven 5 minutes or until cheese is melted. 

this recipe is quick and simple and the entire family will love it.  a much tastier version of the 'hamburger helper' chili mac i grew up eating!


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