Shelly's Recipe

MEXI BEEF AND MACARONI BAKE

Category: Casseroles - Beef

6-8 slices bacon, finely chopped
1 lbs ground beef or Italian sausage or use half each
1/2 tsp crushed red pepper flakes
1 medium onion, chopped
4-6 garlic cloves, minced
1 small green bell pepper, seeded and chopped
1-2 (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
1 can black beans, drained (optional)
2-3 cups cooked macaroni pasta (cooked al dente)
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, drain. To the same skillet add the ground beef , red pepper flakes, 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 soup1 1 tbsp brown sugar (or to taste) and black beans; 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.

Serves 8

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