Chili Mac Casserole

1 cup uncooked elbow macaroni

2 pounds lean ground meat

1 onion, chopped

1 teaspoon minced garlic

1 can (28 oz) diced tomatoes, undrained

1 can (15 oz.) kidney beans, rinsed and drained

1 can (4 oz.) chopped green chilies

1 can (6 oz. tomato paste

1 1/4 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

2 cups Mexican Blend shredded cheese

Preheat the oven to 375 degrees. Grease or spray a 9x13 pan with cooking spray and set aside.

Cook macaroni according to the package directions.

In a large skillet, cook the ground meat, onion and minced garlic over medium heat until done and drain any grease off. Stir in the tomatoes, beans, tomato paste, chilies and seasonings.

Drain the macaroni and add to the meat mixture.

Pour the mixture into your prepared baking dish and cover. Bake for 25-30 minutes. Uncover and add cheese on top. Bake another 5-8 minutes or until cheese melts.