1 pound ground beef (extra lean)
1 onion (large, chopped fine)
1 red bell pepper (chopped fine)
6 clove garlic (minced)
4 canned chipotle chiles ( minced)
2 cup elbow macaroni
1 can diced tomatoes (28oz, spicy )
1 1/2 cup chicken stock ( low sodium)
1 can red kidney beans (16 oz, drained and rinsed)
1/4 cup fresh cilantro ( chopped fine)
1 cup monteray jack cheese (shredded)
1/2 teaspoon sea salt ( )
1 teaspoon fresh ground pepper
1 teaspoon Tex/Mex seasoning
2 teaspoon Chili powder
1 teaspoon ground cumin
1. Cook beef in dutch oven over medium-high heat until browned, five minutes or so. Add onion and bell pepper and cook until softened, another five minutes. Stir in garlic and chipotle and cook until fragrant, about one minute.
2. Add macaroni, tomatoes, broth, and beans to pot and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until pasta is tender, eight to ten minutes. Stir in cilantro and season with salt and pepper. Top with cheese and serve.
Herdez canned chipotle peppers are available locally, nice smoky smell and rich sauce. A good way to save the remainder is to freeze the peppers laid out on wax paper, then transfer to a ziploc bag for future use.