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Chili-Bean Macaroni Casserole

Created by Lolli on August 13, 2015

1/2 pound dry elbow macaroni (cooked only halfway than the package recommends, the pasta should not be soft)
1 pound lean ground beef
3 tablespoons oil
1 large yellow onion (or two small yellow onions)
1 green bell pepper, chopped
6 garlic cloves, minced
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon black pepper

Step 1: Preheat your oven to 400 degrees.
Step 2: Grease a 9x13 casserole pan.
Step 3: In a large skillet, cook ground beef until browned, about 20 minutes. Drain the fat and set aside.
Step 4: To the same skillet add 3 tablespoons olive oil over medium heat. Add onions and bell pepper, sauté until softened, about 8 minutes. Add in garlic and cook for a couple of minutes more. Stir in chili powder, cumin, and black pepper.
Step 5: Slowly stir in crushed tomatoes, diced tomatoes, brown sugar and chili flakes. Add the cooked ground beef back in and kidney beans. Simmer the sauce for about 20 minutes stirring occasionally. Season with salt.
Step 6: Combine the sauce and meat mixture with the cooked pasta. Stir in 1/2 cup (or a little more if you like) of co-jack cheese.
Step 7: Pour the mixture into casserole pan..
Step 8: Top with remaining two cups of cheese. Cover with foil and bake for about 35 minutes.
Step 9: Remove the foil and cook for 10 minutes longer, or until the cheese is melted and bubbly.
Step 10: Top with green onion for garnish, and Fritos if you’d like.