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Chipotle Mac & Cheese
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| 1 package (16 oz) | spiral pasta |
| 2 pounds | ground beef |
| 2 large | onions, chopped |
| 2 large | green peppers, chopped |
| 3 | garlic cloves, minced |
| 1 can (28 oz) | crushed tomatoes |
| 1 can (10 3/4 oz) | condensed cheddar cheese soup, undiluted |
| 1/2 cup 2% | milk |
| 1 chipotle pepper in adobo sauce, chopped | |
| 2 Tbsp | chili powder |
| 1 Tbsp | ground cumin |
| 1 tsp | cayenne pepper |
| 1 tsp | dried oregano |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
| 2 cups | shredded Monterey Jack cheese |
| 2 Tbsp | minced fresh cilantro |
1. Cook pasta according to package directions to al dente. Meanwhile, in Dutch oven, cook beef, onions, green pepper, and garlic over medium heat until meat is no longer pink. Drain.
2. Stir in the tomatoes, soup, milk, chipotlepepperand seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 mins or until thickened.
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