Ingredients
- 1 1/2 lb ground veal
- 1 lb ground pork
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 large red bell pepper, diced
- 2 cans diced tomatoes
- 1 small can tomato paste
- 1 1/2 tbsp Mexican chili powder
- 1 tsp ground cumin
- 1 tsp piment despelette
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can pinto beans, drained
- 1/2 bean can of water
- 3 cups cooked elbow macaroni
- 1 mounded cup grated cheese
Directions
Brown the ground meats in a dry skillet, then remove and set aside. Pour out the accumulated fat, wipe the skillet with a paper towel, then add the olive oil, onion, garlic and bell pepper, sauteing until the onion is soft.
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Add the diced tomatoes, tomato paste, chili powder, cumin, piment, salt, pepper, beans, water and reserved meat to the skillet, stir well, bring to a boil, then simmer for 15 minutes. Stir in the macaroni and cheese, then allow to simmer, stirring for about 3-5 minutes.