Chili Beans and Mac Casserole
 
1 Tbsp  olive oil
1-1-1/2 lb.  lean ground beef, chicken or turkey
1 Tbsp  chili powder
2   onions, chopped
1-1/2 cup  grated sharp cheddar cheese
1 can  (15.5 oz) canned kidney beans (undrained)
  original recipe calls for 54 oz of beans)
1 cup  pitted black olives
1/2 cup  grated sharp cheddar cheese
 
Saute onions in oil until soft. Add beef and cook until is no longer pink. Drain 
off any excess fat and add the chili powder, the 1 1/2 cups cheese, beans, 
tomatoes, olives and macaroni. Spoon mixture into a 9x13 or similar dish. It 
will be very moist; the macaroni will absorb the moisture. Top with the 1/2 cup 
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 different color and flavor to 
casserole. 
 
 
 
 
(ID: 79363) Mirror: rec.food.recipes: Wed, Feb 19, 2003


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