Shelly's Recipe

CAFETERIA MEXICAN MACARONI SKILLET CASSEROLE

Category: Ground

1 1/2 cups uncooked elbow macaroni
3/4 lb ground beef
1 onion, diced
1 red or green sweet bell pepper, diced
3 cans (14 1/2 oz each) diced tomatoes, undrained
1 tbsp chili powder
1 tsp salt (or to taste)
1/2 tsp dried crushed oregano
1/4 tsp ground cumin
Dash cayenne pepper and white pepper
1 to 2 cups shredded Monterey Jack cheese (optional)

Cook macaroni in boiling, salted water until just tender, drain and set aside.

In a large frying pan, saute ground beef, onion, and bell pepper. Drain off excess fat. Add tomatoes, chili powder, salt, oregano, cumin, cayenne and white pepper to meat mixture. Bring to a boil, stirring. Cover pan, reduce heat and simmer 30 minutes. Stir in drained macaroni and simmer, uncovered another 10 minutes.

NOTE: I like to stir in a cup or two of shredded Monterey jack cheese a few minutes before serving.