1 c. elbow macaroni
1-2 lbs. veggie beef
1 medium onion, chopped
2 garlic cloves, minced
1-28 oz. can diced tomatoes, undrained
1-16 oz. can kidney beans, rinsed and drained
1-6 oz. can tomato paste
4-5 tbsp. green salsa
salt and pepper, to taste
1 tsp. chili powder
1/2 tsp. cumin
2 c. shredded mexican cheese blend (essentially 1 c. mozzarella and 1 c. sharp cheddar)
cook macaroni until just under al dente (it will continue to cook in the oven). drain and return to pot.
Meanwhile, in a large skillet, cook onion, salt, and pepper over med-high heat for about 5 minutes, stirring occasionally, until onion is mostly cooked through. Add garlic and veggie beef and cook for 3-4 more minutes. you don't want to beef to completely cook through because it will continue to cook in the oven. remove mixture from heat and mix in the tomatoes, beans, tomato paste, salsa, and seasonings.
add this to macaroni and mix well.
transfer to a 13x9x2 baking dish coated with nonstick cooking spray. cover and bake at 375 for 25 minutes. Uncover, sprinkle cheese over top, and bake about 5 minutes more, until cheese is melted.
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