Chili Mac Casserole

Chili Mac Casserole

Miz Helen's Kitchen

Ingredients

1 pound ground chuck

1 onion, chopped

1 red bell pepper, chopped

1 green pepper, chopped

1 jalapeno pepper, seeded and chopped fine

3 garlic cloves, minced

2 cups stewed tomatoes

2 cups ranch style beans

2 teaspoons chili powder

1 1/2 teaspoons ground cumin powder

1 teaspoon salt or to taste

1 teaspoon black pepper or to taste

10 ounces elbow macaroni pasta

2 cups sharp or longhorn cheddar cheese, shredded

4 cups chicken broth

Directions

In a heavy stew pot, brown the beef, onion, peppers, and garlic until the onions are clear and the beef is lightly browned.

Add the tomatoes with the juice and the beans with juice, mix well continuing to cook on medium heat.

Add the chili powder, cumin salt and pepper, mix well.

Add 1 cup of the shredded cheese and mix well.

Stir in the chicken broth making sure it is mixed well.

Mix in the pasta.

Bring the mixture to a boil, stir making sure the mixture is not sticking to the bottom. Turn the burner off, cover the pot and let set on the burner for 20 minutes.

Place the mixture into a 9X13 baking dish and cover with the remaining cup of shredded cheese.

Bake at 350 degrees for 30 minutes.

Enjoy!