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Title: Chilli Macaroni & Cheese
Categories: Beef, Pasta, Cheese, Chilies
Yield: 12 servings

2 1/2 lb 90% lean ground beef
1 md Onion; chopped
1 md Bell pepper; chopped
1 Banana pepper; fine chopped
56 oz (2 cans) diced tomatoes;
- undrained
32 oz (2 cans) kidney beans;
- rinsed, drained
2 1/2 ts Chilli spice mix
2 ts Ground cumin
2 c Uncooked elbow macaroni
4 c Shredded Cheddar cheese
Sour cream; opt
Addi'l shredded Cheddar
- cheese; opt

In a Dutch oven, cook beef, onion and peppers over
medium-high heat until beef is no longer pink and
vegetables are tender, breaking up beef into crumbles,
8-10 minutes; drain. Transfer to a 7-qt. slow cooker.
Stir in tomatoes, beans, chilli spice and cumin. Cook,
covered, on low until flavors are blended, 5-6 hours.

Meanwhile, cook macaroni according to package

directions; drain. Add to slow cooker. Stir in cheese
until melted. If desired, serve with sour cream and
additional cheese.

Nancy Foust, Stoneboro, Pennsylvania

Makes: 12 servings (4-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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