Ingredients:
1 cup uncooked elbow macaroni ( we use Mission lower-carb macaroni)
1 lb lean ground beef or 1 lb ground buffalo meat or 1 lb ground chicken or 1 lb ground turkey
1 cup chopped yellow onions
1 tablespoon minced garlic ( about 4 cloves)
1 (14 -15 ounce) cans chopped peeled tomatoes, with juice
1 (6 ounce) cans tomato paste
1 (7 ounce) cans chopped mild green chilies, with liquid
1 (15 ounce) cans red kidney beans or 1 (15 ounce) cans black beans or 1 (15 ounce) cans black soybeans, drained
1 teaspoon chili powder
1 teaspoon dried ancho chile powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon salt
Tabasco sauce, to taste
1 1/2 cups shredded cheddar cheese
Directions:
Preheat oven to 350 degrees F.
Cook the pasta according to package directions until al dente (if using regular macaroni this will take about 6 to 7 minutes, if using lower-carb versions it’ll take about 15 minutes); drain and set aside.
While pasta is cooking, in a large saute pan cook the ground meat, onion, and garlic until meat is browned, about 5 to 7 minutes; drain fat if desired or necessary.
Add the tomatoes, tomato paste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper, salt, and tabasco (to taste) and simmer for 5 minutes.
Add the cooked macaroni and stir well to incorporate.
Pour mixture into a lightly pan-sprayed large casserole dish and sprinkle with the cheddar cheese.
Bake at 350 degrees F for 20 to 30 minutes or until the cheese is golden and bubbly.
Serve with a bit of sour cream for topping and veggies.
Servings: 6-8
Time preparation: 10 min.
Time total: 55 min.