1 1/2 c. elbow macaroni
3/4 lb. ground beef
1 onion (diced)
1 green or red sweet pepper (diced)
3 (14 1/2 oz.) cans diced tomatoes (with liquid)
1 tbsp. chili powder
1/2 tsp. dried crushed oregano
1/4 tsp. ground cumin
Dash each of cayenne and white pepper

Cook macaroni according to package directions and drain. Set aside. In a large skillet, saute beef, onion and green pepper until tender. Add tomatoes, chili powder, oregano, cumin, cayenne and white pepper to meat mixture. Bring to boil; cover, reduce heat and simmer 30 minutes, or until liquid is shiny and smooth. Add drained macaroni.

To reheat, pour mixture into lightly greased 2 quart casserole. Cover and bake at 350 degrees for 15 minutes or until bubbly. Serves 8-10.