Nice to have but not necessary
- a garlic press (if not, mince the garlic with a sharp knife)
- a strainer (for draining the macaroni)
1 cup/250 mL uncooked elbow macaroni
1 lb/500 g ground beef
1 medium onion, chopped
2 cloves garlic, pressed
1/4 cup/60 mL tomato paste
1 can (28 oz/796 mL) diced tomatoes, undrained
1 can (28 oz/796 mL) kidney beans, drained and rinsed
1 can (4 oz/114 mL) chopped green chiles
1 tsp/5 mL chili powder
1/2 tsp/2 mL salt
1/2 tsp/2 mL ground cumin
1/2 tsp/2 mL pepper
1 cup/250 mL grated mozzarella cheese
1 cup/250 mL grated Cheddar cheese
Preheat oven to 375F/190C.
Cook macaroni according to package directions. Drain.
Meanwhile, in a deep skillet over medium heat, brown the beef with the onion and garlic.
Drain off any fat.
Add the tomato paste, diced tomatoes, kidney beans, chiles, chili powder, salt, cumin and pepper.
Stir to mix.
Add the drained macaroni.
Stir to mix.
Transfer to a 13 x 9 inch/32 x 22 cm baking dish.
Bake for 30 minutes.
Remove from oven.
Sprinkle with grated cheese.
Return to oven and bake until cheese melts (about 5 minutes)
- Use any sturdy pasta in place of the macaroni. Rotini would work, or fusilli.
- Use whole canned tomatoes. Dice them, in the can, using kitchen shears. Or use fresh tomatoes and dice them yourself. You'll need about 3 cups/750 mL.
- Use only Cheddar cheese, or only mozzarella, instead of mixing the two.
Ideas for making this recipe your own
- Make this dish as spicy (or not!) as you like. Use hot chilis, or add your favourite hot sauce - or leave the chilis out altogether!
- For the most economical dish, soak and
cook your own beans.
- Store garlic at room temperature, in a dark and well-ventilated spot. A special garlic keeper works well.
- There is no need to grease the baking dish.
Serve this dish with