1 lb. ground beef
1 1/4 c. (about) uncooked elbow macaroni
3 med. onions (I use less)
2 (8 oz.) cans tomato sauce
1 (#303) can kidney beans, undrained
3/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. chili powder (to taste)
1 c. grated Cheddar cheese (enough to nicely cover top)

Cook macaroni in boiling salted water; drain and rinse. Brown ground beef and chopped onions in a little hot fat. Add tomato sauce and cook gently 15 minutes. Add rest of ingredients. Pour into greased 2 quart casserole. Sprinkle cheese on top. Bake at 375 degrees for about 20 minutes.