Cheese Chile Casserole Dish
- 1 2/3 c. uncooked elbow macaroni
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 1 lb. Lean ground beef
- 1 pkg. (1 1.25 oz.) taco seasoning mix
- water
- 8 slices (1 oz. each) American cheese
- 1 can (15 oz.) mild chili beans in sauce, drained
- 1 can (14 1/2 oz.) diced tomatoes, undrained
- 1 c. frozen whole kernel corn
- 1/2 tsp. Salt
- Preheat oven to 350 degrees. Cook pasta according to package and drain. Place ground beef, bell pepper and onion in large skillet. Cook and stir over medium heat 6-7 minutes or until beef is no longer pink, drain. Add taco seasoning and amount of water listed on package. Continue cooking according to package directions. Using any cookie cutter, cut shapes out of cheese; set aside. Chop remaining cheese. Combine chopped cheese, macaroni, seasoned meat mixture, chili beans, tomatoes, corn and salt; mix well. Spoon into baking pan. Bake for 30 minutes. Top with cheese shapes; continue baking 1-2 minutes longer or until cheese begins to melt.
elbow macaroni, green bell pepper, onion, ground beef, taco, water, american cheese, chili beans, tomatoes, kernel corn, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=85367 (may not work)