Ingredients
1 Tbs olive oil
1 lb lean ground beef
1/4 c finely chopped onion
1/4 c finely chopped green bell pepper
1 jar mild salsa
15 oz can crushed tomatoes
1c water
1 pk chili seasoning mix
15 oz can pinto beans
1 1/2 c crushed ranch flavored potato chips
(I run mine thru the food processor)
2 c shredded cheddar cheese
12 oz box corkscrew pasta, cook according to
Package directions
Directions
Preheat oven to 375*. In a large saucepan, heat up oil on med-high heat, add ground beef, onion, and bell pepper. Stir frequently and cook until beef is browned, drain. Put beef mixture back into the pot and add salsa, tomatoes, water, chili seasoning, and pinto beans. Add drained macaroni and mix well. In a 9"x13" baking pan, pour half of meat mixture, top with 1 cup of cheese. Repeat. Bake in oven for twenty minutes or until cheese is melted and meat mixture is bubbly. Remove from oven and top with crushed chips. Place back in oven for 6 min. Keep an eye on it! You just want to lightly toast the chips. Remove from oven and let sit for five minutes before diving in.
*I serve mine with a dollop of ranch sour cream dip (yummy)
