Tex-Mex Chili Mac - cooking recipe

Ingredients

1 1/2 lbs ground beef
2 onions, chopped
3 celery ribs, chopped
4 garlic cloves, minced
1 red pepper, chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
salt and pepper
16 ounces amber beer
10 ounces Rotel Tomatoes
16 ounces tomato puree
6 ounces cream cheese
16 ounces pasta
4 cups cheese, shredded

Preparation

Brown the ground meat and set aside.
Drain off most of the grease from the meat and saute the onion, garlic, celery, and pepper until soft.
Add the tomatoes, Rotel, cumin, chili powder, oregano, and salt and pepper.
Stir well and cook 2 minutes.
Add the beer and lower the heat to a low simmer.
Return the meat to the pot and slow simmer for about 15-20 minutes until the flavors all work together.
Preheat your oven to 350 degrees.
Cook the pasta according to package directions until al dente, drain and set aside.
Take the meat mixture off the heat and taste, re-season with salt and pepper, then stir in the cream cheese.
Toss the pasta with the sauce.
Spray the casserole dish with oil and layer 1/2 the pasta mixture on the bottom.
Top with 1/2 the cheese and then spread on the remaining pasta mixture and top with remaining cheese.
Bake for about 45 minutes, or until hot, browning and bubbly.