Chili Mac

1 pound ground round steak
1/2 cup chopped onion
1/2 cup chopped bell pepper
3 cloves minced garlic
2 cups cooked elbow macaroni
1/2 cup water
2 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon pepper
1 can (14.5 oz) tomatoes, undrained and chopped
15 ounces kidney beans, drained
1 8 ounces can corn, drained
1 8 ounces can tomato sauce
1 6 ounces can tomato paste
1 cup sharp cheddar, shredded

Cook first 4 ingredients in large dutch oven over medium high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towel.

Return beef mix to pan; add macaroni and next 10 ingredients, stirring well. bring to a boil; cover and reduce heat, simmering for 20 minutes.

Spoon onto individual plates; top with cheese.

Serves 6.