Chili Mac and Cheese


1 pound Crow Butte ground beef

3/4 cup chopped onion (1 1/2 medium onions)

1-15 1/2 ounce can red kidney beans, rinsed and drained

1-8 ounce can tomato sauce

1-7 1/2 ounce can tomatoes, cut up

1 cup elbow macaroni

1/4 cup water

1 4-ounce can diced green chili peppers, drained

2-3 teaspoons chili powder

1/2 teaspoon garlic salt

1 cup shredded Monterey Jack or cheddar cheese


1. In a large skillet cook meat and onions until meat is brown and onions are tender. Drain fat.

2. Stir in beans, tomato sauce, undrained tomatoes, uncooked macaroni, water, chili peppers, chili powder and garlic salt. 

3. Bring to boiling and reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender. Stir often

4. Sprinkle with cheese, cover and heat about 2-3 minutes more or until cheese is melted.

5. Serve and ENJOY!