1 lb. ground elk
1 c. macaroni
1 can (15 oz.) kidney beans, rinsed and drained
1 can (14.5 oz.) Mexican-style diced tomatoes
1/3 c. chopped onion
1/4 t. cumin
1/4 t. chili powder
1/2 t. salt
1 c. (4 oz.) shredded cheddar cheese
Cook macaroni according to package directions. Meanwhile, brown elk and onions in a large skillet; drain. Mix tomatoes, beans, cumin, chili powder and salt into meat mixture; simmer 5 minutes. Drain macaroni and add to skillet. Stir until mixed. Top with cheese.
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Tips: I made this recipe up myself while looking for a way to use some ground elk that a friend had given us. Since, elk tends to have a strong flavor it is good to pair it with another strong flavor so they balance each other out. You could also substitute diced tomatoes and green chilies for the Mexican-style tomatoes for even more of a kick.
Recipe from Stacy.