Skillet cheesy beef and macaroni

2 lbs lean ground beef
1 tbsp oil
1 cup bell pepper
1 cup chopped carrots
1 cup chopped onion

1 tbsp. Minced garlic
1 tsp. Basil and 1 tsp. Oregano

2 cans at 28 oz crushed tomato in juice
1 tbsp. Worcestershire sauce
2 tsp. Chili powder
Salt and pepper
3/4 lb elbow macaroni
2 cups - 8 oz shredded cheddar cheese

Heat very large skillet over med. High heat. 12 inch, deep skillet.cook beef until brown 5 mn. Strain beef and set aside. Wipe skillet. Add oil heat over medium heat. Add peppers,carrot , onion, garlic, cook until tender  5 mn. Re turn beef to skillet. Add basil, oregano, tomatos., Worcestershire sauce,chili powder,2 cups water.salt and pepper to taste. Increase heat to high let come to a simmer.add elbow macaroni. 8 to 10 mn. Sprinkle chedder on top then cover skillet and cook until cheese is melted abt. 1 mn. Serve.

Beef Enchiladas

These are yummy and easy to make and the ingredients couldn't be any more accessible or straight forward. Too bad the price of beef keeps going up. Everyone has to have their beef fix once in a while. My favorite way to eat beef is in a taco. So here ya go!

Beef Enchiladas

• 1 packet of Enchilada seasoning mix
• 1 can (6 oz.) tomato paste
• 2 cups water
• 1 Ib ground beef
• 8 flour tacos
• 2 cups shredded cheese

Brown and crumble 1 pound of ground beef. Drain fat.

In separate pan blend enchilada seasoning mix with 1 can of tomato paste and 2 cups of water. Heat to boiling. Reduce heat and simmer 15 mn. stirring occassionally.

With tongs (or hands!) dip each flour tortilla into sauce.

Place 1/4 cup of beef mixture into each tortilla. Top with 1 cup of cheese. Roll tightly. Put seam side down in 7x11 baking dish. Top with remaining  sauce and 1 cup of cheese.

Bake 20 minutes at 350 degrees.