-1-1/2 pounds ground chuck -1-1/2 cups chopped onion -1 tablespoon minced garlic -1/2 tablespoon dried Italian seasoning -1 teaspoon salt, or to taste -2 TBS. -1 tsp. seasoned salt (like Lawry’s), or to taste -1-1/2 c. chili powder -1/2 tsp. cumin -1/2 tsp. black pepper, or to taste -1-1/2 c.

1 1/2 pounds ground pork 1 1/2 cups chopped onion 1 tablespoon minced garlic
-1/2 tsp dry Italian seasoning
-1 teaspoon salt, or to taste -2 tbsp. -1/2 teaspoon chili powder -1/2 teaspoon cumin -1/2 teaspoon black pepper, or to taste -1 teaspoon seasoned salt (such as Lawry’s), or to taste
1 1/2 cups water or beef stock/broth 1 (14.5 oz.) can tomato sauce
-1 can Rotel, mild or spicy, undrained (for a milder flavor, use ordinary diced tomatoes)
-2 tiny bay leaves -1/2 cup cubed Velveeta -1-1/2 cup dry elbow macaroni

Instructions
Cook ground beef until done, draining any excess fat if necessary. Continue to sauté the onion and garlic for about 5 minutes. Combine the Italian seasoning, chili powder, cumin, salt, pepper, and seasoned salt in a mixing bowl. Stir in the water or beef broth, scraping the pan’s bottom as needed. Bring the tomato sauce, undrained diced tomato can, and bay leaves to a boil, then reduce to a simmer, cover, and cook for 20 minutes, stirring regularly. Stir in the macaroni, cover, and continue to boil for 15 to 20 minutes, or until the pasta is tender, stirring periodically.

When the pasta is done, remove the bay leaves and mix in 1/2 cup cubed Velveeta, stirring often until the cheese is melted and uniformly distributed. Serve right away.

Suggestions: Serve with sliced green onions, fresh diced tomatoes, or sour cream as a garnish.