2 pounds lean ground beef
1 cup chopped red and green bell pepper chopped
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon dried basil
2 teaspoons dried oregano
1 small can tomato paste
salt and black pepper
3/4 pound dried elbow macaroni
2 cups (8 ounces) grated cheddar cheese
Heat a large skillet over medium-high heat. Add the beef and cook it until browned, stirring until no pink remains about 5 minutes. Place the browned beef in a strainer and let the fat drain off,
Add the bell pepper, onion, and garlic and cook until almost tender, about 5 minutes.
add the basil, oregano, tomato paste with 1 cup water . Season with salt and black pepper to taste. Increase the heat to high and let come to a simmer. Add the cook elbow macaroni, stir, and cover the skillet.
Reduce the heat to medium and let simmer, stirring occasionally, and most of the liquid has been absorbed, 8 to 10 minutes. taste for seasoning, add 1 cup cheese mixing in
Sprinkle the other cheese on top, then cover the skillet and cook until the cheese is melty, about 1 minute.
