Friday, September 18, 2009

Chili Macaroni

In an effort to save time the day I made the mac and cheese I cooked a whole box of macaroni noodles. I used 1/2 that day and stored the second 1/2 for this recipe. Also this is a recipe that could easily be doubled to feed a crowd, and can be made ahead and reheated.

1lb. ground beef
1 big green bell pepper or 2 sml diced
1 onion diced
1 jalapeno diced(optional)
1 can diced tomatoes or 2 cups homemade diced tomatoes
2 to 4 tablespoons chili seasoning, add 2 then taste and add more if you ned too
1c. red chile sauce
1c. cheddar cheese

Make it:
Heat a large skillet over medium heat, add beef, cook until browned, drain. Add onion and peppers cook until softened. Add tomatoes let simmer(small amount of bubbles) for ten minutes. Add chili seasoning, stir to combine, add chile sauce. Simmer ten more minutes and taste, add more seasoning if it needs it. Turn broiler on high. Pour macaroni into a casserole dish and sprinkle cheese on top. Put under broiler until cheese is melted(watch closely it happens fast). Enjoy!

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