Ingredients
1
tablespoon vegetable oil
1
lb ground beef (at least 90% lean)
2
cups diced onions
1
cup diced red bell peppers
1
package (1 oz) Old El Paso™ original taco seasoning mix
1
tablespoon chili powder
1
teaspoon garlic powder
1/4
teaspoon salt
2
cups water
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1
can (19 oz) Progresso™ red kidney beans, drained, rinsed
1
can (4.5 oz) Old El Paso™ diced green chiles
1/2
lb uncooked elbow macaroni (1 3/4 cups)
2
cups shredded Cheddar cheese (8 oz)
Chopped fresh cilantro leaves, if desired
Sliced green onions, if desired
Hot sauce, if desired
Preparation
In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.
