Chile Macaroni a la Esther

1 pound ground beef or turkey
1 small onion diced
1 small green bell pepper, diced
salt, pepper and garlic salt (to taste)
8 oz. can tomato sauce
1 small can diced, stewed tomatoes
1 cup dried (uncooked) elbow macaroni noodles

Brown meat in a large skillet, drain off any grease.  Add onion, bell pepper and seasoning.  Cook until vegetables start to soften.  Add tomato sauce and stewed tomatoes.

You can either cook the macaroni noodles separately or add them dry to cook in the meat and vegetable mixture by adding additional water and simmering until they are cooked.  I cook the macaroni in the skillet so I have less pans to clean. :)

Can top with shredded cheese (yummy!) but also, good without.  Add red pepper flakes it you want something spicier.  The red pepper flakes may also be added to individual servings to cater to a multitude of palate preferences.

This is my mother in law's recipe.  She doesn't measure anything... but I think you get the idea.  It is yummy and quick.  I like to serve it with garlic bread and a salad...sometimes, canned peaches too. 

To give it more of an Italian flavor, add Italian seasoning.  For a Mexican flair, add chili powder and diced green chilies...maybe some corn.