1 lb. ground beef
1 med. onion
1/2 tsp. ground cumin
1 can (11 oz.) condensed beef broth
2 soup cans water
1 can (15 oz.) stewed tomatoes
1 can (4 oz.) chopped green chilies
1/2 c. elbow macaroni, uncooked

In 4 quart Dutch oven over medium heat, cook beef, onion and cumin until beef is browned, stirring to separate meat. Spoon off fat. Add soup; stir until smooth. Stir in broth, water, tomatoes and chilies. Heat to boiling. Add macaroni. Reduce heat to low. Cook 12 minutes or until macaroni is tender, stirring occasionally. Makes 6 cups or 4 servings.