2 (14 1/2 oz. each) cans Del Monte Mexican style stewed tomatoes
4 1/2 c. lg. Shel-Roni, uncooked (12 oz.)
1 1/2 c. Velveeta cheese, Mexican style with jalapeno pepper, cubed (12 oz.)
1 1/2 c. red kidney beans, drained (15 oz. can)
1 c. sliced green pepper
1/3 c. sliced black olives
1/3 c. sliced green onion

Strain tomatoes, reserving liquid; chop tomatoes into pieces. Cook macaroni according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large microwave-safe bowl combine 2 tablespoons reserved liquid with cheese. Microwave at high 2-3 minutes, stirring occasionally, until cheese melts and mixture is smooth. Gradually blend in 1/3 cup reserved liquid. Add macaroni, tomatoes, and remaining ingredients; toss. Cover and chill, stirring occasionally.