½ pound Chorizo (or ½ pound sausage plus ½ teaspoon chili)
2 tablespoons lard or shortening
¼ cup chopped onion
1½ cups tomato sauce
1 tablespoon chopped cilantro (or ½ teaspoon crumbled oregano)
½ teaspoon salt
1/8 teaspoon pepper
6 ounces Monterey Jack cheese, grated
How To Cook:
1. Remove Chorizo from casings and cook in the lard for 3½ minutes. Break apart with 2 forks. Add onion. Cook, covered, 2 minutes. Drain off excess fat.
2. In a large covered casserole cook the macaroni in the water for about 8 minutes or until the macaroni is tender and the water is absorbed, stirring several times. If needed, add more water. Place macaroni in colander to drain.
3. Put 1/3 of the macaroni back in the casserole. Top with 1/3 of the onion-Chorizo mixture and 1/3 of the other ingredients. Put in the second third of the macaroni and top as before.
4. Add the remaining mixture and then the rest of the ingredients, ending with the cheese. Cook, covered, 7 minutes. Let stand 5 minutes. Cook another 3 minutes. Serve.
