Ingredients

• 1 1/2 cups uncooked gluten-free elbow macaroni
• 2 pounds lean ground beef
• 1 medium onion, chopped
• 1 green pepper, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1-1/2 teaspoons salt
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1/2 teaspoon pepper
• dash or two of hot sauce
• 1 cup raw cheese

Directions

1. Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain of excess fat. Stir in the tomatoes, tomato paste and seasonings.

2. Drain macaroni and add to beef mixture. Transfer to a 13-in. × 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover and sprinkle with cheese. Bake an additional 5-8 minutes or until cheese is melted.

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