Shelly's Recipe

MEXI BEEF AND MACARONI BAKE

Category: Casseroles - Beef

6-8 slices bacon, finely chopped
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 cans condensed tomato soup
1-2 tbsp brown sugar, optional
Salt and fresh ground black pepper
2-3 cups cooked al dente macaroni pasta
3 cups shredded cheddar cheese, divided

Preheat oven to 350. Grease a 13 x 9-inch baking dish. In a large skillet cook the chopped bacon until crisp; remove to a plate, you may drain fat if desired I leave it in for extra flavor and drain with the beef fat).

To the same skillet 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 (this may take about 10-12 minutes). 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.

Note: This may be completely prepared a day in advance remove from the refrigerator 1 hour before baking and increase baking time slightly.

Variations: Bulk Italian sausage may be replaced for the ground beef or use half each, for more flavor add in chili powder or use two pkg taco seasoning mix, for extra heat add in some crushed chili flakes, drained black beans are a great addition to this casserole.