LA Times Cafeteria Mexican Macaroni
1 1/2 cups elbow macaroni
3/4 pound ground beef
1 onion, diced
1 green or sweet red pepper, diced
3 (14 1/2-ounce) cans diced tomatoes, with liquid
1 tablespoon chili powder
1/2 teaspoon dried crushed oregano
1/4 teaspoon ground cumin
Dash cayenne pepper
Dash white pepper
Cook macaroni according to package directions and drain. Set aside.
Saute beef, onion and green pepper until tender. Add tomatoes, chili powder, oregano, cumin, cayenne and white peppers to meat mixture. Bring to boil, cover and reduce heat and simmer 30 minutes, until liquid is shiny and smooth. Add drained macaroni.
To reheat, turn into 2-quart lightly greased casserole. Cover and bake at 350 degrees 15 minutes or until bubbly. Makes 8 to 10 servings.
Each serving contains about:
208 calories; 229 mg sodium; 24 mg cholesterol; 7 grams fat; 26 grams carbohydrates; 10 grams protein; 1 gram fiber.
Source: LA Times