MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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 Diced tomatoes (2 cans);
           - undrained
     32 oz Kidney beans (2 cans);
           - rinsed, drained
  2 1/2 ts Chilli spice mix
      2 ts Ground cumin
      2 c  Uncooked elbow macaroni
      4 c  Cheddar cheese; shredded
           Sour cream (optional)
           Additional Cheddar cheese;
           - shredded (optional)
 
  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.
  
  Recipe by Nancy Foust, Stoneboro, Pennsylvania
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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