Mexi Ground Beef Chili Macaroni Casserole - cooking recipe

Ingredients

1 lb ground beef
2 tablespoons minced fresh garlic
1 onion, chopped
1 green bell pepper, chopped
1 -2 teaspoon dried chili pepper flakes (optional or to taste, add in if you like spicy!)
2 (1 ounce) packages taco seasoning mix (you can use 1 package if desired, or use a single or double recipe of my Kittencal's Taco Seasoning Mix)
1/3 cup grated parmesan cheese (optional)
8 slices bacon (cooked till very crisp and chopped)
1 (8 ounce) can tomato sauce
2 (10 ounce) cans tomato soup
1 -2 tablespoon brown sugar (optional)
seasoning salt (can use white salt)
pepper
3 cups cooked macaroni (can use less, cook the macaroni to JUST firm-tender)
4 cups shredded tex-mex cheese, divided (or to taste or cheddar cheese or mozzarella cheese)

Preparation

In a large skillet brown the beef with dried chili flakes, onion, garlic and the green pepper until the beef is no longer pink (about 10-12 minutes, make sure the beef is well browned) drain any fat.
Add in taco seasoning mix with Parmesan cheese; mix to combine and cook 1 minute.
Add in the cooked chopped bacon, tomato sauce, 2 cans tomato soup and brown sugar (if using); simmer for 30-40 minutes, stirring occasionally.
Season with seasoning salt and pepper and mix in 2 cups shredded Tex-Mex or cheddar cheese.
Add in the cooked macaroni pasta; mix to combine.
Set oven to 350 degrees F.
Grease a 13 x 9-inch casserole dish (or larger).
Transfer the mixture to the casserole dish.
Sprinkle with grated Parmesan cheese, then about 2 cups (or more)grated Tex-Mex or cheddar cheese.
Bake uncovered for about 20 minutes, or until bubbly and the cheese has melted.
Delicious!