Recipe(tried): Cafeteria Mexican Macaroni (skillet meal using ground beef, 1970's)

This is from an old newspaper clipping (1970's), delicious served with tossed salad and a corn muffin, budget dining at it's best! Hope you enjoy. Cali in CA

CAFETERIA MEXICAN MACARONI

1 1/2 cups uncooked elbow macaroni
3/4 pound ground beef
1 onion, diced
1 red or green sweet bell pepper, diced
3 cans (14 1/2 oz each) diced tomatoes, undrained
1 Tablespoon chili powder
1 teaspoon salt (or to taste)
1/2 teaspoon dried crushed oregano
1/4 teaspoon ground cumin
dash cayenne pepper
dash white pepper
1 to 2 cups shredded Monterey Jack cheese (optional)

Cook macaroni in boiling, salted water until just tender, drain and set aside.

In a large frying pan, saute ground beef, onion, and bell pepper. Drain off excess fat.

Add tomatoes, chili powder, salt, oregano, cumin, cayenne and white pepper to meat mixture. Bring to a boil, stirring. Cover pan, reduce heat and simmer 30 minutes.

Stir in drained macaroni and simmer, uncovered another 10 minutes.

I like to stir in a cup or two of shredded Monterey jack cheese a few minutes before serving.