1 lb. lean ground beef
2 16 oz. cans pinto beans with liquid
2 10 oz. cans Rotel
1 8 oz. can tomato sauce
1 1/4 c. water
1 packet dry spaghetti sauce mix
1 1/2 c. macaroni
In a Dutch oven, cook ground beef for 5 minutes or until no longer pink
drain. Add pinto beans with liquid, Rotel with liquid, tomato sauce, water and dry spaghetti sauce mix
mix well. Stir in elbow macaroni. Cover and bring to boil over medium-high heat (stir, because mixture wants to stick). Reduce heat to low and simmer 10 to 15 minutes or until macaroni is tender. Stir occasionally. Serve with a chopped lettuce salad and corn bread from a mix. You'll want fresh fruit for dessert. Tip: Don't freeze leftover chili or the macaroni will turn to mush.
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