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Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 1/2 lb lean grnd beef, chicken or possibly turkey
- 1 Tbsp. chili pwdr
- 2 x onions, minced
- 1 1/2 c. grated sharp cheddar cheese
- 1 can (15.5 ounce) canned kidney beans (undrained) (Original recipe calls for 54 ounce of beans)
- 1 c. pitted black olives
- 1/2 c. grated sharp cheddar cheese
Directions
- Saute/fry onions in oil till soft. Add in beef and cook till is no longer pink. Drain off any excess fat and add in the chili pwdr, the 1 1/2 c. cheese, beans, tomatoes, olives and macaroni. Spoon mix into a 9x13 or possibly similar dish. It will be very moist; the macaroni will absorb the moisture. Top with the 1/2 c. cheese and bake at 350 degrees for 1 hour.
- We will also vary things by substituting different varieties of beans. I find the red kidney bland. try Vermont cranberry, coco rubico, Vermont appaloosa, calypso and several other varieties to add in different color and flavor to casserole.
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