1 pound ground elk  (or half pound ground elk and half pound ground beef)

1 cup diced onion

1/2 cup diced green pepper

1 large garlic clove, minced

1 & 1/2 cups dry elbow macaroni

1 quart (32-ounces) diced tomatoes

1 15-ounce can corn, drained

1 14-ounce can black beans, drained

2 teaspoons chili powder

1 & 1/2 cups shredded cheddar cheese

1 tablespoon olive oil

salt and pepper to taste

HOW TO

cook the macaroni noodles seperately according to the package to “al dente”.

Set oven at 350°

Brown elk (and beef if you’re using it), onion, garlic, green pepper and 1 tablespoon of the olive oil until FULLY cooked. 

This step I questioned, but ended up following the instructions.  I’m not really convinced that it is totally necessary:  Drain meat mixture and rinse with hot water to remove any “game” taste that your meat may have.

Return to the pot you were using.  Season with salt and pepper to your liking.  Now add the tomatoes, corn, beans, macaroni noodles and chili powder.  Mix well.  Simmer maybe 5 minutes.

Transfer to an oven safe casserole dish and top with cheese.

Bake 35+ minutes until the cheese is melted and the casserole is hot through.