Beef macaroni & Cheese
serves 8-10

1 lb. box elbow macaroni
2 cups chopped bell pepper
2 tablespoons vegetable oil
2 cups chopped onion
2 lbs. lean hamburger
1 tablespoon chopped garlic
3 cups crushed tomatoes
salt and pepper
2-3 cups shredded Cheddar
1 teaspoon each dried basil, ground cumin, and dried oregano


Heat oven to 350*. Cook macaroni according to the directions on the package; drain and set aside. Heat oil in small skillet; add peppers, onion and garlic and sauté until soft. In large skillet add the hamburger and sauté until browned, drain. Add the peppers and onions. Stir. Add the tomatoes and all the seasonings into the beef mixture. Spread this mixture into a 9 X 13 inch baking dish. Bake covered for 25 minutes. Remove from oven and top with cheese. Bake uncovered for another 5 minutes or until cheese is melted and bubbly.
This recipe can be put together and cooked in the crock pot. Low for 3 hours. Put cheese on top during last 30 minutes.

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Just FYI-Because this recipe makes SO much, last time I made it I put half (before baking it) of it in a gallon size ziploc bag, flattened it out and froze it. I took it out for dinner yesterday morning and it was just as good as if it had been baked the day it was made. I did use a little more crushed tomatoes than it asked for, because I wanted it to stay moist. It was so easy to defrost in the fridge and bake last night. Quick hardy meal.

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