Ingredients
-
1 1/2 lbs ground beef
-
1 medium onion, chopped
-
1 (10 ounce) can Rotel Tomatoes (heat level of your choice)
-
1 (8 ounce) can tomato sauce
-
1 (15 ounce) can pinto beans (or chili, Texas, ranch beans)
-
2 tablespoons chili powder
-
5 ounces elbow macaroni (uncooked, about a cup)
-
1 1/2 cups cheese, shredded (cheddar, Mexican or similar)
-
water, as needed for consistency
-
salt and pepper
Instructions
- Cook the elbow macaroni according to package directions.
- Meanwhile, in a large skillet, cook the ground beef and onions.
- Drain the meat mixture.
- Add tomato products and beans, undrained.
- Add water if needed and chili powder and simmer for 15 minutes.
- Add the cooked macaroni and reheat to a simmer.
- Taste and adjust salt and pepper.
- Stir in 1 cup of cheese and melt.
- Add remainder of cheese to top and remove from heat.