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Ingredients
  • 2 cups (8 ounces) elbow macaroni, uncooked
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 (14 ½ ounce) cans diced tomatoes, undrained
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (6 ounce) can tomato paste
  • 1 (4 ounce) can green chiles, chopped and drained
  • 1 ½ teaspoons salt
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon pepper
  • 2 cups Monterey Jack cheese, shredded
  • 2 jalapeño peppers, seeded and chopped
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