Ingredients
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1 cup onion, diced small (about 1 medium)
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1/2 cup green pepper, diced small (about 1/2 a pepper)
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1 1/2 cups dry elbow macaroni, prepare according to pkg. al dente
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1 (15 ounce) can kernel corn, drained
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1 (14 ounce) can black beans, Drained
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2 teaspoons chili powder
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1 -1 1/2 cup shredded cheddar cheese
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1 tablespoon olive oil
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salt
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pepper
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1 large garlic clove, minced
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1 quart diced tomato, home canned if you have it
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1 lb ground elk (or Venison, Beef, Buffalo)
Instructions
- Preheat your oven to 350 degrees.
- In a Large dutch oven Brown Elk, onion, garlic and green pepper in your skillet with 1 tablespoons Olive Oil until fully cooked. Drain the meat mixture and rinse with hot water, this helps remove any "game" taste your meat may have.
- Return to your pot and season with salt and pepper. Add in the tomatoes, corn, beans, cooked pasta, and chili powder. Mix well.
- Top with shredded cheese.
- Bake at 350 degrees for 35 minutes until cheese is melted and it's hot through.