INGREDIENTS
2 cups
low carb elbows (cooked and drained, I prefer shiratake)
1 lb
ground beef
14 1/2 oz
canned diced tomatoes
1 1/2 tsp
dried onion flakes
1 1/2 tsp
dried minced garlic
4 tsp
chili powder
1/2 tsp
salt
1/2 tsp
dried red pepper flakes
1/2 tsp
paprika
1/2 tsp
oregano
1/2 tsp
cumin
2 cups
shredded cheese (a Mexican blend is perfect)