Submitted by Doug Wenzel
“The dish originated from somewhere in the Texas/Mexico region of Brownsville. It is really good and spicy, zero calories!”
16 ounces regular or large macaroni
1 pound of bacon
1 medium onion, diced
1 green pepper, diced
1 10-ounce can of Ro-tel diced tomatoes and green chiles
1/3 to 1/2 block of Velveeta cheese, cubed
Boil macaroni till done and set aside. Fry bacon till crispy and remove from pan, break into small pieces. Sauté onion and green pepper in bacon fat till soft, then remove from grease. In a greased 13×9 pan combine macaroni, bacon, onion, green pepper and Ro-tel. Mix in pan. Distribute Velveeta chunks throughout the pan. Cover with foil and bake at 350° for 30 minutes, stirring at 10 minute intervals. If dry add milk as necessary.
Ole!