1 lb. ground beef
8 oz. cooked macaroni
1 can Rotel tomatoes
1 can mushroom soup
1 lg. onion
1 tsp. salt
1 tsp. black pepper
1 tsp. sugar
1 sm. can stewed tomatoes
3/4 lb. Velveeta cheese

Cook ground beef, onions until meat turns gray. Remove to a large casserole dish. Add the pepper, salt and sugar then stir in the tomatoes, Rotel and mushroom soup and cooked macaroni. Cube 1/4 pound Velveeta cheese to mixture. Slice the remaining cheese on top of casserole. Bake at 350 degrees for 35 minutes.