Mexi Beef Chili Mac
Makes 4 servings

1 pound ground beef
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 clove garlic, minced
1 can (14-1/2 ounces) Mexican-style diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3/4 cup uncooked elbow macaroni
3/4 cup water
2 teaspoons Spicy Seasoning Mix (recipe follows)
1/2 teaspoon salt

Brown ground beef with bell pepper, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings.

Stir in remaining ingredients; bring to a boil. Reduce heat; cover tightly and simmer 15 minutes. Remove from heat; let stand 5 minutes.

Spicy Seasoning Mix
Makes 1/4 cup

3 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon ground red pepper

Combine all ingredients and store in airtight container. Shake before using.

Source: Cattlemen's Beef Board