1 cup chopped onion
1 cup chopped green bell pepper
1 cup uncooked elbow macaroni
2 tsp chili powder
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp paprika
1 can (28-oz) whole tomatoes, do not drain
1 can (15-oz) kidney beans, do not drain
1 can (8-oz) tomato sauce
In a large skillet, cook and stir the beef, onions and bell pepper until beef is browned and crumbly; drain well. Add the remaining ingredients and break up the tomatoes with a fork. Heat mixture to boiling; reduce heat. Cover and simmer, stirring occasionally, 20-30 minutes until macaroni is tender.
Yield: 6 servings
Note: File Photo
