John Torrey

• 6 oz. uncooked elbow macaroni
• 1/2 lb. extra lean ground beef
• 1/2 green pepper, chopped
• 1 small onion, chopped
• 1 (8 oz.) can tomato sauce
• 1 (16 oz.) can tomatoes
• 2 oz. low-fat Cheddar cheese (cut into pieces)
• 1/2 tsp. chopped garlic
• 1/4 tsp. salt
• 1/2 tsp. chili powder
• 1 (4 oz.) can chopped mushrooms, drained

1. Preheat oven to 350u0b0.
2. Cook macaroni according to package directions; drain.
3. Spray skillet with a non-stick coating.
4. Add ground beef, green pepper and onion.
5. Saute until tender.
6. Add remaining ingredients including macaroni.
7. Pour into a casserole dish that has been sprayed with non-stick coating.
8. Bake, covered, for 35 to 40 minutes.
9. Makes 7 servings.

elbow macaroni, extra lean ground beef, green pepper, onion, tomato sauce, tomatoes, lowfat, garlic, salt, chili powder, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=378946 (may not work)