Chili dog mac and cheese casserole

Heat a little olive oil in a pot over high heat, add the ground beef and break it up into small pieces with a spoon or spatula.

Add the diced onion and salt and cook, stirring, about 5 minutes, until the onions are soft and translucent and the beef is in small crumbles.

Add the chili powder, cumin, smoked paprika, black pepper, cayenne, cinnamon, dried oregano and minced garlic; stir and cook 1 to 2 minutes.

Add the diced green peppers and the sliced hot dogs.

Add the crushed tomatoes and the water used to rinse the can; bring to a simmer over high heat.

Once simmering, reduce to medium-low and simmer at least 30 minutes.

Near the end, boil the elbow macaroni in salted water about one minute less than the package directions.

Turn off the heat under the chili, transfer the macaroni in with a strainer (or drain and add) and mix until evenly combined.

Transfer to a large casserole dish; stir in about 60% of the grated cheese and sprinkle the other 40% over the top, poking it down into the surface with the tip of a spoon.

Bake in the center of a 400 degree oven 30 to 35 minutes, until heated through, the cheese melted and the sides bubbling.

Rest at least 15 minutes, then garnish with sliced green onions and serve.