BEEFY VEGETABLE MAC & CHEESE CUPS

Steps:

• PREHEAT OVEN TO 375 DEGREES F. These are some of the main ingredients used in this recipe
• Chop vegetables by hand or in food processor. Process tomatoes and peppers, by scooping out center of tomatoes with a spoon, then seeding and removing membrane from peppers. Spray a 9 X15 size dish with cooking spray and set aside till needed. Reserve some of the green onion tops to garnish vegetable cups when cooked.
• Add both ground chuck and chopped veggies to a large bowl. NOTE: I did not add salt to this recipe because of the spices I used. So use your own judgement.
• Now add in both packs of the dry chili mix packages. Mix together until throughly combined.
• Now add to a large skillet and cook over medium high heat,until no pink remains. Drain any excess accumulated liquids. Then add in spices & stir to mix. continue to cook.
• Now add in the cooked macaroni and cheese and stir to mix together and continue to cook to allow flavors to blend.
• When mixture looks like this you can serve and eat if desired, but I chose to stuff the mixture into the tomatoes and poblano peppers.
• Fill the peppers and tomatoes with meat mixture then top with shredded cheese. Pour in the both cans of diced tomatoes. Cover with a lid or foil and place in preheated oven to cook for 50 minutes. Then remove cover and continue to cook an additional 10 minutes or so.
• Serve and enjoy. With this recipe you can use the idea of what I did, you may not have as much as I used, but it is the idea of REPURPOSEING A LEFTOVER TO CREATE SOMETHING TOTALLY DIFFERENT. Hope you like this recipe, we sure did. Add a Salad and Dinner Rolls or some Garlic Bread for a complete meal.