Ingredients

The following ingredients have 5 Servings
  • 1-1/2 cups uncooked elbow macaroni
  • 1 tablespoon olive oil
  • 1/2 cup chopped sweet or yellow onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1 tablespoon minced garlic
  • 1 pound ground sirloin
  • 1 tablespoon chili powder, or to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt (like Lawry's)
  • 1 (10 ounce) can mild or original Rotel tomatoes
  • 1/2 cup tomato sauce
  • 4 ounces Velveeta, shredded or cubed
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 4 slices Provolone cheese (or 1-1/2 cups shredded cheese)

Instruction

  • Preheat oven to 350 degrees F. Butter or spray an 8 x 8 inch casserole dish; set aside.
  • Bring a large pot of water to a boil, add two large pinches of salt and boil macaroni al dente, according to package directions; drain and set aside.
  • In a large skillet heat the olive oil over medium heat; add the onion and the green and red bell peppers and sauté until tender. Add garlic and cook another minute.
  • Add ground beef and cook until browned, breaking it up as you go. Drain off any fat from meat mixture, if necessary, and then return it to the pan.
  • Stir in chili powder, garlic powder, onion powder and seasoned salt.
  • Add the undrained Rotel tomatoes, tomato sauce and Velveeta to the meat mixture; stir until mixed thoroughly, add salt and pepper, taste and adjust seasonings as needed.
  • Pour meat and pasta mixture in the prepared baking dish. Lay the 4 slices of provolone on top, cover and bake at 350 degrees F for about 20-30 minutes, or until bubbly.