Meat Mac

One of my husband's most favourite meals...
(he would probably skip the kale though!)

Ingredients:
3/4 lb ground beef
1 small onion, diced
1 red pepper, diced
1 cup kale, chopped
1 celery stalk, sliced
2 garlic cloves, minced
1 - 28 oz can diced tomatoes
1 - 10 oz can Rotel chopped tomatoes and green chilies 
1 - 10 oz can tomato soup
2 cups elbow macaroni
1  1/2 cups shredded cheddar cheese

Begin by browning the meat in a large skillet. Once there is no longer any pink left, add the onion, red pepper and celery and cook 3-4 minutes. Stir in the kale and garlic.

Add both cans of diced tomatoes (the plain and the Rotel) and the can of soup (undiluted). Bring to a boil, then simmer uncovered for 15-20 minutes.

While the meat/tomato mixture simmers cook the macaroni. When it's ready stir the cooked and drained macaroni into the sauce.

Mix in half the cheese then spoon into a 10 X 10" baking dish.
Top with remaining cheese and bake at 375 F for 15-20 minutes.

That's one hearty comfort food right there!