Chili-Beef Macaroni

3/4 pound lean ground beef

1 medium onion -- chopped

1/4 cup chopped green bell pepper

1 clove garlic

2/3 cup elbow macaroni -- cooked

1 can kidney beans -- drained

1 can diced tomatoes -- undrained

1 can tomato sauce

1 tablespoon Dijon mustard

1 teaspoon chili powder

2 teaspoons lemon juice

3/4 teaspoon ground cumin

salt and pepper

Cook first four ingredients in skillet. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Makes ~6 1/2 cups.

To freeze: Add remaining ingredients to beef mixture and freeze. Thaw and simme r.

Per serving: 1859 Calories; 75g Fat (36% calories from fat); 117g Protein; 184g Carbohydrate; 255mg Cholesterol; 2001mg Sodium Food Exchanges: 9 1/2 Starch/Br ead; 12 Lean Meat; 7 1/2 Vegetable; 9 Fat

from the Frozen Assets List by [email protected] (Gaylene) on Aug 12, 1998.