Shelly's Recipe

MEXI-BEEF AND MACARONI BAKE

Category: Casseroles - Beef

6-8 slices bacon, finely chopped, cooked and drained
1 lb ground beef
1 medium onion, chopped
4-6 garlic cloves, minced
1 small green bell pepper, seeded and chopped
1 (1-oz) pkg taco seasoning mix
1 (8-oz) can tomato sauce
2 (10-oz) cans condensed tomato soup
1-2 tbsp brown sugar, optional
Salt and fresh ground black pepper
2-3 cups cooked macaroni pasta
3 cups shredded cheddar cheese, divided

Preheat oven to 350. Grease a 13 x 9-inch baking dish.

To the same skillet the bacon was cooked in, add in the ground beef with onion, garlic and bell pepper until meat is no longer pink; drain all fat. Continue cook the meat until browned. Add in the 1 or 2 pkg taco seasoning mix; cook stirring for 2 minutes. Add the cooked bacon back to the skillet along with tomato sauce, 2 cans condensed tomato soup and 1 tbsp brown sugar (or to taste) bring to a simmer over medium heat. Reduce heat to low and simmer for about 30-40 minutes stirring frequently and seasoning with salt and pepper halfway through cooking. At end of cooking mix in 2 cups shredded cheddar cheese and cooked macaroni pasta. Transfer to baking dish.

Bake uncovered for about 22-25 minutes or until hot and bubbly. After baking sprinkle 1 cup or more shredded cheddar cheese on top and allow to melt.